Chicken and Kielbasa Rice Casserole
Servings:
Ingredients:
Chicken and Kielbasa Rice Casserole
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 413 |
| pro | 32 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 113 mg |
| sodium | 887 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 15% |
| vit C | 98% |
| folate | 20% |
-
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
Preparation:
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.
Source
Canadian Living Magazine: February 2006
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