Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Skinned and boned chicken
-breasts or thighs cut into
-strips 1/2 inch wide.
1/2 ts Each salt and black pepper
1 tb Olive oil
8 oz Sweet or spicy Italian
-sausage or Chorizo sliced
-1/4 inch thick
1 md Sized yellow onion, finely
-chopped (1 cup)
1 md Sweet red pepper cored
-seeded and cut into strips
-1/4 inch wide
2 Cloves garlic, minced
1 c Long grain white rice
2 c Chicken stock
3 Plum tomatoes chopped
1 t Ground cumin,
1 t Dried thyme, crumbled
1 c Frozen peas, thawed
8 Black or green pitted olives
-, sliced.
1. Sprinkle the chicken with 1/4 teaspoon each of the
salt and black pepper. In a 12 inch nonstick skillet,
heat the oil over moderate heat. Add the chicken
breasts and, if desired, the sausage and saute
stirring frequently, for 5 minutes, or until lightly
browned. Transfer to a plate.
2. Add the onion and red pepper to the skillet,
sprinkle with the remaining 1/4 teaspoon each of salt
and black pepper, and saute, stirring for 5 minutes or
until softened. Add the garlic and rice and saute
stirring for 1 minute. Add the stock, tomatoes, cumin
and thyme and bring to a boil over high heat. Lower
the heat and simmer, covered, for 15 minutes or until
the rice is tender.
3. Add the peas, chicken, sausage and olives, if
using to the skillet and mix well. Simmer for 5
minutes or until the peas are tender and the chicken
and sausage are heated through. Serve with a green
salad. Serves 4.
