Chicken and Shrimp Skillet Rice
While we love making this recipe with chicken thighs and fresh shrimp, you can easily swap sausage for chicken, crabmeat for shrimp, or make a vegetarian option by subbing vegetable stock and omitting proteins.
Ingredients
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1 cup uncooked long-grain white rice
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2 cups reduced-sodium chicken broth
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3 fresh thyme sprigs
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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2 1/2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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2 tablespoons olive oil
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1 small yellow onion, chopped (about 3/4 cup)
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1 green pepper, chopped (about 1 cup)
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2 garlic cloves, chopped
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cup frozen sliced okra, thawed
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1/2 pound medium-size raw shrimp, peeled and deveined
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1/4 teaspoon ground red pepper
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3 plum tomatoes, chopped
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2 green onions (green parts only), sliced
Instructions
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Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
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Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
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Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.
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