Skillet chicken

Skillet chicken

Ingredients/Components

• salt - 1/4 tsp
• paprika - 1/2 tsp
• pepper - 1/4 tsp
• cloves garlic, minced - 2 item
• chicken broth
• dry red wine - 1/2 c
• oregano - 1/2 tsp
• basil - 1 tsp
• olive oil - 2 tsp
• dried oregano - 1 tsp
• sliced mushrooms - 1 c
• medium onion, chopped - 1 item
• crushed tomatoes - 2 c
• cloves minced garlic - 2 item
• uncooked long grain rice - 1 c
• can stewed tomatoes, cut up - 1 1/2
• ground saffron or turmeric - 1/8 tsp
• skinless, boneless chicken breasts, cut into bite size strips
• medium red sweet pepper, cut into strips - 1 item
• frozen peas look for petite ones - 3/4 c

How to make skillet chicken:

Rinse chicken and pat dry. In a large skillet cook chicken strips half at a time in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes. Add undrained tomatoes, sweet pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

Recipe categories: Chicken, Main dish, Poultry.