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Chicken, Rice & Vegetable Skillet
What you need
- 2-3 cups cooked chicken, diced
- 1 cup white basmati rice
- 1 medium onion, diced
- 3-4 stalks celery, diced
- 1 clove garlic, minced
- 3 cups +/- diluted chicken broth
- 1 cup cooked stinging nettle (or spinach), chopped
- 1 cup frozen green peas
- 1 pinch saffron
- 1 tsp kosher salt
- Olive oil
How to make it
- Squeeze moisture from spinach and chop
- Heat 2-3 tbl olive oil in a large skillet over medium heat
- When rippling add onion and celery with 1/2 tsp salt
- Cook until softened and onions begin to take on color
- Add rice and garlic and stir to coat with olive oil
- Cook until rice become opaque
- Add 2 cups broth, saffron and 1/2 tsp salt
- Stir, cover, reduce heat to low and cook gently until rice absorbs liquid
- Taste rice for doneness and add more broth as needed starting with 1/2 cup
- Add peas, cover and continue to cook until peas are heated through
- Taste to adjust salt, add fresh ground black pepper and serve
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