Monday, July 11, 2011

Spicy Chicken and Sausage over Cilantro Rice

Colorful & spicy!

4 servings

Chicken and Sausage:
2 Spicy Italian sausage links
2 chicken breasts
2 garlic cloves, minced
1 small red onion, chopped
1 small red bell pepper, chopped
1 jalapeno, seeded and minced
1 16-oz. can of diced tomatoes with jalapenos
1 cup chicken broth, undrained
Salt and pepper

2 cup chicken broth
1 cup of long grained balsamic rice
½ cup frozen peas
1 green onion, chopped
2 Tbsp cilantro, chopped

In a medium frying pan over med-high heat, brown sausages, cooking for about 5 minutes. Remove from pan and to a plate. Add a few drizzles of EVOO in same frying pan, add chicken seasoned with salt and pepper. Brown both sides of chicken for about 5 minutes per side. Remove chicken from heat and add to plate with sausages. Cut chicken and sausage into bite sized pieces.

Add garlic, onion and peppers to pan; sauté for about 5 minutes. Add tomatoes and chicken broth; bring to a boil. Add chicken and sausage back to pan. Turn heat to low and simmer for about 30 minutes, until chicken is cooked all the way through. Season with salt and pepper, to taste.

In a rice cooker or pot, cook rice with chicken broth. Add a drizzle of EVOO and pinch of salt. Towards the end of the rice cooking, add peas, green onion and cilantro; mix together.

Serve sausage and chicken mixture over rice.

NOTE: This would also be good over couscous with cilantro instead of rice. Also, add more or less jalapenos depending on how spicy you like it.

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