Chicken, Sausage, Shrimp, Artichoke and Rice Skillet Dinner
Ingredients
2 cups low-sodium chicken broth, divided use
1 cup Riceland Long-Grain White Rice™
salt
freshly cracked black pepper
2 Tablespoons Riceland Rice Bran Oil™
12 ounces boneless, skinless chicken breasts or thighs, trimmed and cut into 1/4-inch slices cut across the grain
8 ounces andouille sausage, sliced into 1/4-inch slices (substitute hickory smoked sausage)
15-18 medium shrimp, peeled, heads and tails removed, deveined
1 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon saffron threads, crushed
1 14.5-ounce can Rotel™ Tomatoes and Green Chiles (We use Hot.)
1/2 teaspoon crushed red pepper flakes, optional
1 15-ounce can small artichoke hearts (not marinated)
1/2 cup frozen green peas
Preparation
- In a medium, microwave-safe bowl, combine 1 1/2 cups broth with rice and 1/4 teaspoon salt. Cover and microwave until rice is softened and most of the broth is absorbed, about 10-12 minutes. Stir halfway through cooking. Set aside.
- In a large cast iron skillet or 5-quart braiser, heat 1 Tablespoon oil over medium-high heat. Add in chicken slices; season with salt and pepper.
- Cook until lightly browned on all sides, about 2-3 minutes; drain on paper towels.
- Add sausage slices to skillet and lightly brown; drain on paper towels with chicken.
- Lightly brown shrimp in the skillet on both sides; set aside with chicken and sausage.
- Return skillet to heat; add 1 Tablespoon oil over medium-high heat. Add onion and sauté until transparent, about 5 minutes.
- Add garlic and saffron to onion, cook until fragrant, 20-30 seconds..
- Add Rotel™, rice and 1/2 cup broth to skillet. Add red pepper flakes, if using.
- Bring to a boil; reduce heat to a slow simmer and cook until rice is tender and liquid has been absorbed, about 10-15 minutes.
- Stir in artichoke hearts, chicken, sausage, shrimp and peas. Stir frequently until meat and rice are heated through.
- Adjust seasonings to taste.
- Serve with crusty garlic bread, if desired.