Curried Sausage Chicken Rice Skillet Food

SAUSAGE CHICKEN WITH CHEESY RICE

Steps:

• Cook the meat: In a large skillet heat the olive oil over medium high heat and add the chicken and sausage. Cook until the chicken is no longer pink. Add onion and garlic and continue cooking until onion is translucent.
• Cook rice mixture: Add rice, tomatoes, chicken broth and heavy cream to the skillet. Stir well. Season with salt and pepper. Bring to a boil then reduce heat to low. Cover and cook for about 15-20 min or until the rice is done.
• Finish and serve: Stir in the cheese and green onions. Garnish with parsley if preferred, and serve.

SKILLET CURRIED CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
• 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
• 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
• 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
• Per serving: Calories 469
• Total Fat 22 grams
• Saturated Fat: 5.5 grams
• Protein: 41 grams
• Total Carbohydrates: 28 grams
• Sugar: 18 grams
• Fiber: 4 grams
• Cholesterol 129 milligrams
• Sodium 345 milligrams

CURRIED CHICKEN SKILLET

Steps:

• In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

CHICKEN, SAUSAGE AND RICE SKILLET DINNER

Steps:

• Preheat oven to 400 degrees.
• Season the chicken with 1/4 teaspoon salt and pepper to taste.
• Heat oil in a large ovenproof skillet or saute pan over medium high heat. Cook the chicken thighs for about 4-6 minutes on each side or until they are well browned and transfer to a plate.
• Add the sausage to the pan and saute it until it is lightly browned, about 3 minutes. Using a slotted spoon, transfer to the plate with the chicken.
• Lower the heat to medium and add the onion, pepper and garlic. (Note: Remove some of the residual grease if it's excessive.) Saute until the vegetables are softened, about 6 minutes. Add in the rice, thyme and remaining 1/4 teaspoon salt. Stir to coat the rice with the oil and cook for about 1 minute.
• Stir in the broth and tomato and bring to a boil. Arrange the chicken and sausage in the pan and carefully transfer to the oven. Cook for 15 minutes and add in the peas. Cook for another 10 minutes or until the liquid has been absorbed and the chicken has cooked through. Let stand for 5 minutes before serving.