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Chicken, Rice & Vegetable Skillet

What you need

  1. 2-3 cups cooked chicken, diced
  2. 1 cup white basmati rice
  3. 1 medium onion, diced
  4. 3-4 stalks celery, diced
  5. 1 clove garlic, minced
  6. 3 cups +/- diluted chicken broth
  7. 1 cup cooked stinging nettle (or spinach), chopped
  8. 1 cup frozen green peas
  9. 1 pinch saffron
  10. 1 tsp kosher salt
  11. Olive oil

How to make it

  1. Squeeze moisture from spinach and chop
  2. Heat 2-3 tbl olive oil in a large skillet over medium heat
  3. When rippling add onion and celery with 1/2 tsp salt
  4. Cook until softened and onions begin to take on color
  5. Add rice and garlic and stir to coat with olive oil
  6. Cook until rice become opaque
  7. Add 2 cups broth, saffron and 1/2 tsp salt
  8. Stir, cover, reduce heat to low and cook gently until rice absorbs liquid
  9. Taste rice for doneness and add more broth as needed starting with 1/2 cup
  10. Add peas, cover and continue to cook until peas are heated through
  11. Taste to adjust salt, add fresh ground black pepper and serve

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