Pat Neely's Smoky Chicken Skillet Rice
Check out this one pot dinner packed with veggies, chicken, rice and sausage.
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Smoky Chicken and Rice Skillet
2 tablespoons olive oil
4 chicken thighs, skinless and boneless (about 1 ¼ pounds)
6 ounces smoked sausage (like kielbasa)
1 red onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups long grain rice
1 teaspoon smoked paprika
1 (14.5 ounce) can diced tomatoes, juice drained
3 ½ cups homemade or low sodium chicken broth
1 cup frozen peas
Heat a large high-sided skillet over medium-high heat. Season the chicken with salt and pepper. Add olive oil to the skillet and once hot, add chicken and brown on all sides, about 6 minutes. Remove to a plate. Add the onions, peppers, and garlic to the pan and sauté until the peppers are tender, about 5 minutes. Add garlic the last minute of cooking. Season with smoked paprika, salt, and pepper. Stir in the rice until it’s coated well with the oil and seasoning. Add the can of tomatoes, broth, and the browned chicken pieces. Bring to a boil. Reduce heat to low, cover the pan, and cook until the chicken is cooked through, the rice is tender, and the liquid is absorbed, about 30 minutes. Sprinkle peas over the top of the rice the last 3 minutes of cooking.
Serves 4
EASY ONE SKILLET MEXICAN CHICKEN & RICE RECIPE
EASY ONE SKILLET MEXICAN CHICKEN & RICE RECIPE
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One Pot Spanish Chicken & Rice Skillet
FULL RECIPE:
Made in one pot in only 40 minutes, this Spanish chicken and rice skillet is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!
EASY SKILLET CHICKEN FAJITA RECIPE MY WAY | COOK WITH ME
Check out my way of making Easy Skillet chicken Fajitas Recipe. These are so simple to make, with only 5 ingredients. The toppings for these chicken fajitas made in one skillet is so limitless. What's on your fajitas?
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
ONE SKILLET CHICKEN ENCHILADAS RECIPE | Easy 30 Minute Meal
ONE SKILLET CHICKEN ENCHILADAS RECIPE | Easy 30 Minute Meal
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