Creole Skillet Recipe

2      Reviews by:    Ann Capps   Creole Skillet Recipe uses broth, rice, onion, garlic, chili powder, turmeric, bay leaf, butter, bell peppers, green onions, frozen peas, spices, and chicken breast in making this delicious Creole chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Creole    Servings:8 Nutrition facts:546 calories18.3 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   25 Minutes Total Time:   40 Minutes

INGREDIENTS

• 4 cups chicken broth
• 2 1/2 cups long-grain rice, uncooked
• 1 cup red onion, chopped
• 3 cloves garlic, minced, divided
• 1 1/4 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 tablespoons butter
• 1 each medium red and green pepper, julienned
• 2 green onions, sliced
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon hot pepper sauce
• 1 cup each fresh mushrooms, sliced
• 1 cup frozen peas
• 1 medium tomato, chopped
• 1 pound chicken breasts, boneless and skinless, thinly sliced
• 2 tablespoons lemon juice
• 1/3 cup almonds, sliced and toasted

DIRECTIONS

• In a saucepan, bring the broth, the rice, the onion, 1 teaspoon of the garlic, the chili powder, the salt, the turmeric, the pepper, and the bay leaf to a boil. Reduce the heat, cover the saucepan, and simmer until the rice is tender, about 20 minutes. Discard the bay leaf.
• In a skillet over medium-high heat, melt the butter. Add the red pepper, the green pepper, the green onions, the parsley, the basil, the thyme, the hot pepper sauce, and the remaining garlic and sauté for 2 minutes. Add the mushrooms to the veggie mixture and cook until the peppers are crisp-tender. Add the tomato and the peas to the veggie mixture and cook until they are heated through.
• Transfer the skillet from the heat and add the rice. Cover the rice mixture to keep warm. In another skillet over medium-high heat, add the chicken and the lemon juice and cook until the meat reaches an internal temperature of 165 degrees F.
• Add the rice mixture to the chicken mixture and toss to coat. Sprinkle the chicken mixture with the almonds and serve.

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