CHICKEN, SAUSAGE AND RICE SKILLET

CHICKEN, SAUSAGE AND RICE SKILLET

This chicken, sausage and rice skillet is perfect for busy weeknights. It's easy to prep and even easier to make!

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INGREDIENTS

•  2 tbsp. butter or olive oil
•  1 lb. smoked pork sausage
•  1/3 c. diced onion
•  1 shallot, minced
•  4 cloves garlic, minced
•  2 stalks celery, thinly sliced
•  1 1/2 c. white rice
•  2 3/4 c. low-sodium chicken broth
•  1 tsp. garlic powder
•  3/4 tsp. salt
•  1/2 tsp. ground black pepper
•  1/2 tsp. paprika
•  1/4 tsp. celery salt
•  2 c. pulled chicken*
•  1 c. frozen peas
•  2 tbsp. freshly chopped parsley

INSTRUCTIONS

1. In a large skillet set over medium heat, add the butter or oil. Add the sausage and cook until browned on both sides, about 5 minutes. Add the celery and saute for 3 minutes, then add the onion, shallot, garlic, and rice.
2. Toast the rice for 5 minutes or until it turns bright white. Slowly pour in the broth, scraping up the browned bits from the bottom of the pan. Bring the mixture to a simmer, add the garlic powder, salt, pepper, paprika, pepper, and celery salt.
3. Reduce heat to low, cover and cook for 15 minutes. Remove the lid, add the chicken, peas, and parsley. Cover and continue cooking for an additional 5 minutes or until the rice is tender and cooked throughout.
4. Remove from heat and let stand, covered for 5 minutes before serving.

Original Recipe Article from lifemadesimplebakes.com

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