Kentucky Proud Dishes

Credit: Jr. Chef Raceland-Worthington High School, Greenup County

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

1-Tbs extra-virgin olive oil
1-Lb Boneless Skinless Chicken Thighs (cut into 1-inch chunks)
½-Lb Kielbasa (cut into ¼-inch slices)
1-cup low-sodium chicken broth
1-Red Bell Pepper (cut into ½-inch chunks)
1-Green Bell Pepper (cut into ½-inch chunks)
½-cup Sweet Yellow Onion (chopped)
2-cups Frozen Peas
1-Lb Frozen shrimp, peeled and deveined, thawed
1-Tsp Paprika
1-Tsp Sea Salt-low sodium
1-10oz Whole Grain Rice (cook according to package directions) (about 5-cups cooked)
2-Garlic Cloves (chopped)
1-Tsp Turmeric
1-Carrot (washed & cut julienne style)

Directions

Prep:
Rice: Cook rice according to the package, drain and set aside

Chicken Thighs: Rinse, pat dry, cut into 1-in chunks and set aside.

Shrimp: Peel, and deveined thawed

Kielbasa: Cut into ½ inch chunks and set aside 

Chop peppers, onions, garlic cloves, and carrot and set aside

Next,
In a large skillet over medium-high heat. Heat oil. Add chicken and sausage; cook 5 to 7 minutes, or until browned. Transfer to a plate and set aside.

In the same skillet, add broth; bring to a simmer.
Then add bell peppers, onions, and peas. Cook 4-6 minutes, or until heated through, stirring occasionally. 

Add shrimp; cook 2 to 4 minutes, or until pink. 
Stir in paprika, salt, and cooked rice. 

Return chicken and sausage to the skillet; reduce heat to medium and cook until heated through.

Serve immediately.