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.

Chicken and Shrimp Skillet Rice
  • 1 cup uncooked long-grain white rice

  • 2 cups reduced-sodium chicken broth

  • 3 fresh thyme sprigs

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

  • 2 1/2 teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 2 tablespoons olive oil

  • 1 small yellow onion, chopped (about 3/4 cup)

  • 1 green pepper, chopped (about 1 cup)

  • 2 garlic cloves, chopped

  • cup frozen sliced okra, thawed

  • 1/2 pound medium-size raw shrimp, peeled and deveined

  • 1/4 teaspoon ground red pepper

  • 3 plum tomatoes, chopped

  • 2 green onions (green parts only), sliced

    1. 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).

    2. 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.

    3. 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.

You might also like