- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2006
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 887 mg
- Protein 32 g
- Calories 413.0
- Total fat 14 g
- Cholesterol 113 mg
- Saturated fat 3 g
- Total carbohydrate 38 g
- Iron 21.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 98.0