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Simply Delicious

Bayou Christmas Skillet

SouthernChickenStove-Top

Time: 35 minutes

Yield: 8 servings

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About

Without much in the way of snow, it may not be possible to have a traditional white Christmas in the Deep South. But who says tradition is always best? Bayou Christmas Skillet isn't a typical holiday dish but, goodness, it sure is amazing! Juicy, lemon-infused chicken mingles with savory and spicy rice, complete with plenty of Cajun vegetables and garlic to make a hearty and delicious meal that feels in line with the spirit of the holidays! Bayou Christmas Skillet resists tradition and says the holidays are about great food, no matter their origin!

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Ingredients

  • 4 cups chicken broth
  • 2 1/2 cups long-grain rice
  • 1 cup red onions, chopped
  • 3 cloves garlic, minced, divided
  • 1 1/4 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 4 tablespoons butter, divided
  • 1 medium red bell pepper, julienned
  • 1 medium green bell pepper, julienned
  • 2 green onions, sliced
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon hot pepper sauce
  • 1 cup fresh mushrooms, sliced
  • 1 medium tomato, chopped
  • 1 cup frozen peas
  • 1 pound chicken breasts, boneless and skinless, sliced
  • 2 tablespoons lemon juice
  • 1/3 cup sliced almonds, optional, toasted, for topping

Directions

Step 1 -In a saucepan over high heat, add the broth, the rice, the red onions, 1 teaspoon of the minced garlic, the chili powder, the salt, the turmeric, the black pepper, and the bay leaf and stir to combine.

Step 2 -Bring the rice mixture to a boil.

Step 3 -Reduce the heat to medium-low and immediately cover the saucepan.

Step 4 -Simmer the rice mixture until the rice is tender and the liquid is absorbed, about 20 minutes.

Step 5 -Optionally, remove and discard the bay leaf.

Step 6 -In a skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 7 -Add the red bell peppers, the green bell peppers, the green onions, the parsley, the dried basil, the dried thyme, the hot pepper sauce, and the remaining garlic and cook, while stirring, until very fragrant, about 2 minutes.

Step 8 -Add the mushrooms to the vegetable mixture and cook, while stirring, until the bell peppers are crisp-tender, about 2 minutes.

Step 9 -Add the tomatoes and the peas to the vegetable mixture and cook until heated through.

Step 10 -Transfer the vegetable mixture from the heat.

Step 11 -Add the rice mixture to the vegetable mixture and stir to combine.

Step 12 -Keep the rice mixture warm.

Step 13 -In a separate skillet over medium-high heat, melt the remaining butter.

Step 14 -Add the chicken slices and the lemon juice to the melted butter and cook, while stirring occasionally, until the chicken slices reach an internal temperature of 165 degrees F, about 5-7 minutes.

Step 15 -Add the chicken slices to the rice mixture and toss to combine.

Step 16 -Serve topped with the almonds.

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