Ingredients
- 8 boneless skinless chicken thighs
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) vegetable oil
- 1 onion
- 1 sweet red or green pepper
- 3/4 cup (175 mL) cubed kielbasa or ham (about 4 oz/125 g)
- 1 tsp (5 mL) dried thyme
- 3/4 cup (175 mL) long-grain rice
- 1-1/2 cups (375 mL) sodium-reduced chicken stock
- 1 cup (250 mL) frozen peas
- 2 green onions, sliced
Steps
- Season chicken thighs with half each of the salt and pepper. In Dutch oven, heat oil over medium-high heat; brown chicken, about 4 minutes. Transfer to plate and set aside. Drain fat from pan.
- Meanwhile, cut onion and red pepper lengthwise into 1/4-inch (5 mm) wide slices.
- In same Dutch oven, fry cubed kielbasa, onion, red pepper, thyme and remaining salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- Add rice; fry, stirring, for 1 minute to coat. Add chicken stock. Arrange chicken on rice and bring to boil. Reduce heat to low; cover and simmer until almost no liquid remains and juices run clear when chicken is pierced, about 15 minutes.
- Stir in peas and heat through, about 2 minutes. Sprinkle with sliced green onions.
