Chicken and Rice Skillet Dinner

I love this meal since you’re getting serious bang for your buck, so to speak, with a protein, carb and veg all in one, easy to prepare and yummy, yummy for all ages. You can either use your own chicken which you’re repurposing, a rotisserie chicken or even uncooked chicken breast which cooks quickly enough to be ready together with the rice in the pan.

I’ve found that I like to cook a bit of extra chicken for Shabbat so that I’ll have ready to roll chicken to throw into a dish of this kind and you end up with a brand new hot meal that tastes nothing like its previous version.

So gather your ingredients

Another oops, I forgot to include a pic of the oil but it’s been a bit hectic for me, so forgive the blooper. Anyway, I’m also showing you a pic of the chicken I used, since Once you’ve removed the skin and bones, you still get a decent amount of meat.

It might not look like much but produces around 3 cups of cut up chicken. K.

Peel your onion, chop it fine and fry in oil till medium brown, not too dark and throw in the sliced red pepper and chopped garlic

Add to skillet

Cook all together for a few minutes and if you want to freshly cook chicken breast slices, here’s the time to add it and toss about a bit, then toss in your sliced mushrooms, either button or portobello, as you prefer.

toss about a minute or two, now add your rinsed and shaken dry frozen broccoli. A note. Don’t fully defrost since it will cook for about 18 minutes with the rice and you don’t want it to be limp. K. Onward!

Add in the cooked, cubed or sliced chicken. (If you’ve used the uncooked chicken breast, it’s already in there). Toss briefly.

Now pour in the uncooked basmati rice

stir briefly and add the broth or the boiling water with a tablespoon of chicken soup powder stirred in all at once and stir.

Now cover the skillet (the above pot is a combo I love, it’s like a skillet pot with handles on either side, a pleasure to work with).

and cook on low heat, covered, for 18-20 minutes until rice is fully cooked. Turn off the flame and let the mixture sit an additional five minutes.

Serve to very happy campers who will clean their plates.

Chicken and Rice Skillet Dinner

4 cooked chicken thighs, skin and bones removed and sliced or chunked OR 4 small uncooked chicken breasts sliced in strips

1 medium peeled, chopped onion

1-2 tablespoons oil

1 clove garlic, chopped

1 medium (100 grams) red pepper, sliced thin

1 cup (70 grams) sliced mushrooms

2 cups (240 grams) frozen broccoli florets, rinsed but don’t defrost

1 cup (185 grams) basmati rice

2 cups (473 ml) water with a tablespoon chicken soup powder or chicken stock

Salt and pepper to taste

Directions:

In a skillet or heavy pan with a lid, put oil in to heat and saute your chopped onion till medium brown (not too dark). Add sliced red pepper and garlic and cook about a minute, then add (if using raw chicken) the chicken strips and cook a minute or two, then mushrooms and broccoli and stir a bit in pan. If using cooked chicken, add now. Pour in rice and water with soup powder or the stock, stir well and cover with lid. Cook the whole mixture for 18-20 minutes till rice is tender. Let sit an additional 5 minutes on burner with flame turned off. Serve hot.