Chicken Sausage With Rice And Peas Recipes

SPANISH RICE WITH CHICKEN & PEAS

Spanish Rice with Chicken & Peas image

My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 tablespoon all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt, divided
4 teaspoons plus 1 tablespoon olive oil, divided
1 small sweet red pepper, chopped
1 small onion, chopped
1 celery rib, chopped
1-1/2 cups uncooked long grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
2-1/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

Steps:

In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan., In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.

Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 755mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN WITH RICE & PEAS

Chicken with rice & peas image

When hunger strikes this healthy chicken with rice and peas dish will not only fill you up but provide plenty of nutrients, too, containing three of your five-a-day

Provided by Good Food team

Categories Dinner

Time 45m

Number Of Ingredients 16

Ingredients

1 tbsp rapeseed oil
2 red onions, halved and sliced
4 chicken legs (about 1 kg in total), skin removed
1 tbsp fresh thyme leaves
1 tbsp Madras curry powder
1 tsp ground allspice
4 large tomatoes, chopped
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
2 tsp vegetable bouillon
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves, plus extra to serve
1 tsp vegetable bouillon
400g can black-eyed beans

Steps:

Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium

CHICKEN-SAUSAGE WITH RICE AND PEAS

Chicken-sausage With Rice and Peas image

Make and share this Chicken-sausage With Rice and Peas recipe from Food.com.

Provided by Dancer

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
1/2 red pepper, chopped
2 cups long grain rice
4 cups chicken stock
1 tablespoon tomato puree
3 dashes Tabasco sauce
8 ounces cooked chicken, cold,without skin and bone
4 ounces cooked sausage, sliced
3 ounces frozen peas

Steps:

Heat the oil in a saucepan add the onion, celery and pepper.
Cook over a gentle heat until soft.
Add the rice, chicken stock, tomato puree and Tabasco sauce.
Simmer uncovered about 10 minutes.
Stir in the cold meat, sausage and peas and simmer for 5 minutes.
Switch off the heat, cover and leave to stand for 5 minutes before serving.

Nutrition Facts : Calories 486.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 47.4, Sodium 410.7, Carbohydrate 59.8, Fiber 2, Sugar 4.8, Protein 22.3

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