SAUSAGE CHICKEN WITH CHEESY RICE
This Sausage Chicken With Cheesy Rice is a 30 minute one-pot wonder. It is a perfect option for a busy weeknight dinner since it's so quick and easy. This comfort dish is hearty, cheesy and loaded with lots of great flavor from the smoked sausage.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 677 kcal, Carbohydrate 50 g, Protein 31 g, Fat 39 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 132 mg, Sodium 886 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 19 g
SKILLET CURRIED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
Nutrition Facts : Calories 469 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 129 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 41 grams, Sugar 18 grams
CURRIED CHICKEN SKILLET
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges
CHICKEN, SAUSAGE AND RICE SKILLET DINNER
Make and share this Chicken, Sausage and Rice Skillet Dinner recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 782.6, Fat 30.1, SaturatedFat 9.4, Cholesterol 107.2, Sodium 1207.3, Carbohydrate 90.1, Fiber 3.5, Sugar 5.3, Protein 35.5
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- Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the sausage in an even layer. Cook for 2 minutes per side, or until browned. Remove the sausage from the skillet and set aside.
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