ROASTED CHICKEN WITH SAUSAGE AND SNAP PEAS
Provided by Anne Burrell
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large cast-iron pan over medium heat. Add enough olive oil to lightly coat. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and no longer pink, 3 to 5 minutes. Remove with a slotted spoon to a plate and set aside.
- Add the mushrooms to the pan. Sear until golden brown on all sides, about 3 minutes. Remove from the pan and add to the sausage. Add the onion and cook, stirring and scraping up the brown bits from the bottom of the pan, about 2 minutes. Add about two-thirds of the minced garlic and cook until the onions and garlic are translucent, about 3 more minutes. Add the celery and zucchini and cook, stirring. until just tender, about 3 more minutes. Add the chicken broth and wine. Bring to a boil, then reduce to a simmer and cook until the mixture reduces by half, 5 to 7 minutes. Add the sausage and mushrooms back to the pan and stir in the thyme leaves. Taste and season with salt.
- Meanwhile, prepare the chicken: Season the chicken generously with salt. Stuff the center cavity with the lemon half, whole garlic and thyme bundle. Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking. Place the chicken on top of the sausage mixture in the pan. Roast until the internal temperature reaches 165 degrees F in the deepest part of the thigh, about 45 minutes. Allow to rest for about 10 minutes.
- For the snap peas: Fill a large pot with water and bring to a boil. Add salt until it tastes like sea water. Fill a large bowl with ice and water and add a few hearty pinches of salt. Set aside.
- Drop the snap peas into the boiling water and cook until bright green and tender but still slightly crisp, about 1 minute. Immediately transfer the snap peas with a strainer or spider to the ice bath. Strain from the water once cool.
- Heat a large skillet over medium heat and coat with olive oil. Add the shallots and cook, stirring, until just tender, about 2 minutes. Add the remaining minced garlic and cook, stirring, until translucent, about 2 minutes more. Add the snap peas. Season with salt and cook, stirring, until the snap peas are hot, about 3 minutes. Add the mint and toss to combine.
- Carve the chicken. Transfer the sausage mixture to a serving bowl and serve with the carved chicken on top. Serve the snap peas alongside.
CHICKEN SAUSAGES WITH PEPPERS
Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
CHICKEN WITH RICE & PEAS
When hunger strikes this healthy chicken with rice and peas dish will not only fill you up but provide plenty of nutrients, too, containing three of your five-a-day
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
- Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
CHICKEN WITH HOT ITALIAN SAUSAGE AND RICE
I found this recipe in a magazine, and as a chicken lover thought how different is this!! I haven't had a chance to try it yet but thought I'd share it with you -
Provided by Chef mariajane
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- Remove pan from heat. Stir in peas and sprinkle with chopped parsley.
Nutrition Facts : Calories 487.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 34.2, Sodium 855.1, Carbohydrate 87.1, Fiber 4.6, Sugar 6.5, Protein 26.3
More about "chicken sausage with rice and peas recipes"
10 BEST CHICKEN SAUSAGE RICE RECIPES - YUMMLY
From yummly.com
CHICKEN SAUSAGE RICE AND BEANS - AL FRESCO
From alfrescochicken.com
10 BEST CHICKEN SAUSAGE RICE CASSEROLE RECIPES
From yummly.com
HEALTHY CREAMY CHICKEN SAUSAGE SKILLET - EAT LOVE EAT
From eatloveeats.com
CHICKEN SAUSAGE AND GREEN PEAS FRIED RICE, RECIPE …
From en.petitchef.com
CHICKEN SAUSAGE AND RICE RECIPE - ONE POT RECIPE {GF, …
From avocadopesto.com
ONE-POT SAUSAGE, RICE, AND PEAS RECIPE | EASY WEEKNIGHT …
From blessthismessplease.com
ONE POT CHICKEN SAUSAGE AND RICE SKILLET | AL FRESCO
From alfrescochicken.com
SAUSAGE AND RICE SKILLET - LIFE MADE SIMPLE
From lifemadesimplebakes.com
ANDOUILLE SAUSAGE CHICKEN AND RICE RECIPE - SUGAR …
From sugarspiceslife.com
CHICKEN, SAUSAGE AND RICE SKILLET - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.6/5 (17)Total Time 45 minsCategory Main DishesCalories 688 per serving
SIMPLE SAUSAGE AND RICE RECIPES | ALLRECIPES
From allrecipes.com
SAUSAGE AND RICE - ONE POT! - THE COZY COOK
From thecozycook.com
CHICKEN AND RICE WITH PEAS RECIPE | REAL SIMPLE
From realsimple.com
CHICKEN SAUSAGE AND PEPPER RICE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
SAUSAGE, RICE, PEAS: COMFORT FOOD IN A SKILLET
From thewellseasonedmom.com
CHICKEN AND SAUSAGE JAMBALAYA WITH RICE - 2 COOKIN MAMAS
From 2cookinmamas.com
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - THERESCIPES.INFO
From therecipes.info
EASY ONE POT SAUSAGE AND RICE SKILLET - FOX AND BRIAR
From foxandbriar.com
ONE-DISH CHICKEN AND KIELBASA RICE RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE, RICE, AND PEAS RECIPE - RECIPETIPS.COM
From recipetips.com
SMOKED SAUSAGE AND RICE - QUICK ONE POT MEAL | RECIPETIN EATS
From recipetineats.com
CHICKEN SAUSAGE & RICE MAKES FOR AN EASY AND HEALTHY …
From comebackmomma.com
15 CHICKEN AND SAUSAGE RECIPES WITH RICE - SELECTED RECIPES
From selectedrecipe.com
EASY SKILLET CHICKEN AND RICE RECIPE (WITH PEAS)
From runlifteatrepeat.com
SAUSAGE CHICKEN WITH CHEESY RICE - CRAVING HOME COOKED
From cravinghomecooked.com
TOP 47 JOHNSONVILLE BRATS RECIPES WITH RICE
From mcswe.tibet.org
CHICK PEAS AND SAUSAGE WITH RICE - GOYA FOODS
From goya.com
PUERTO RICAN RICE WITH PIGEON PEAS AND CHICKEN RECIPE ARROZ CON ...
From rachaelrayshow.com
CHICKEN WITH HOT ITALIAN SAUSAGE AND RICE - CHATELAINE
From chatelaine.com
MORRISONS: RECIPES: JERK CHICKEN WITH RICE AND PEAS
From foodnewsnews.com
CHICKEN SAUSAGE WITH RICE RECIPE | HILLSHIRE FARM® BRAND
From hillshirefarm.com
ONE POT PASTA WITH CHICKEN SAUSAGE, SPINACH AND PEAS
From familyfoodonthetable.com
SKILLET SAUSAGE, PEAS & RICE - THE ENGLISH KITCHEN
From theenglishkitchen.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love