Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour
Ingredients
8 boneless chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1 cup green pitted olives
1/4 tsp freshly ground black pepper
1 1/2 tsp dried oregano, divided
1 Tbsp vegetable oil
2 Tbsp fresh lime juice
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tsp ground turmeric
3/4 tsp ground cumin
1 1/2 cups uncooked long grain rice
2 1/4 cups, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup frozen petite green peas, thawed
salt & pepper to taste
Cooking Tools
Dutch oven with lid
Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4
