Chicken With Hot Italian Sausage And Rice

Name: Chicken With Hot Italian Sausage And Rice
Ingredients: 2 1/2 cups chicken broth or 2 1/2 cups chicken bouillon; 2 generous pinches saffron threads, crumbled; 1/2 teaspoon salt; 1/2 teaspoon red hot chili flakes; 2 boneless skinless chicken breasts; 3 medium hot Italian sausages, about 1/2 lb. total; 2 garlic cloves, minced; 1 medium onion, coarsely chopped; 1 green pepper, seeded and coarsely chopped; 1 red pepper, seeded and coarsely chopped; 2 plum tomatoes, seeded and coarsely chopped; 1 cup frozen peas; 2 cups uncooked long-grain white rice; 2 tablespoons parsley, chopped (optional)

14 ingredients

5 steps

Ingredients

2 1/2 cups chicken broth or 2 1/2 cups chicken bouillon
2 generous pinches saffron threads, crumbled
1/2 teaspoon salt
1/2 teaspoon red hot chili flakes
2 boneless skinless chicken breasts
3 medium hot Italian sausages, about 1/2 lb. total
2 garlic cloves, minced
1 medium onion, coarsely chopped
1 green pepper, seeded and coarsely chopped
1 red pepper, seeded and coarsely chopped
2 plum tomatoes, seeded and coarsely chopped
1 cup frozen peas
2 cups uncooked long-grain white rice
2 tablespoons parsley, chopped (optional)

Directions

1

In a small bowl, stir broth with saffron, salt and chili flakes. Set aside to allow flavors to blend. Cut chicken into bite-size pieces, and slice sausages into 1/2-inch rounds. Remove peas from freezer and set on counter.
2

In a pressure cooker,over medium-high heat, add chicken, sausages, garlic and onion. Cook, stirring constantly, until chicken is no longer pink from 3-5 minutes. Add peppers and tomatoes. Cook stirring often, until peppers start to soften and tomatoes start to break down, about 3 mintes. Add uncooked rice, then pour broth mixture over top.
3

Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Once it as reached maximum pressure, reduce heat to medium-low to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 5 minutes. Remove lid and stir in peas and sprinkle with parsley, if using. Heat from sauce will cook peas. Serve with thick slices of crusty bread.
4

NO PRESSURE COOKER? Follow recipe but use a large wide bottom saucepan. Once you have added uncooked rice and poured broth mixture over top, stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medum-low. Cover and cook for about 20 minutes, stirring occasionally, until most of the liquid is absorbed.
5

Remove pan from heat. Stir in peas and sprinkle with chopped parsley.