Join me in the kitchen as I make Smoky Chicken Skillet Rice!

Smoky Chicken Skillet Rice:

2 tablespoons olive oil
4 chicken thighs, skinless and boneless (about 1 ¼ pounds)
6 ounces smoked sausage (like kielbasa)
1 red onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups long-grain rice
1 teaspoon smoked paprika
1 (14.5 ounces) can diced tomatoes, juice drained
3 ½ cups homemade or low-sodium chicken broth
1 cup frozen peas

Heat a large high-sided skillet over medium-high heat. Season the chicken with salt and pepper. Add olive oil to the skillet and once hot, add chicken and brown on all sides, about 6 minutes. Remove to a plate. Add the onions, peppers, and garlic to the pan and sauté until the peppers are tender, about 5 minutes. Add garlic at the last minute of cooking. Season with smoked paprika, salt, and pepper. Stir in the rice until it’s coated well with the oil and seasoning. Add the can of tomatoes, broth, and the browned chicken pieces. Bring to a boil. Reduce heat to low, cover the pan, and cook until the chicken is cooked through, the rice is tender, and the liquid is absorbed about 30 minutes. Sprinkle peas over the top of the rice the last 3 minutes of cooking.


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