Best Spicy Chicken Kielbasa And Rice With Red Bell Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY CHICKEN WITH PEPPERS AND BASIL



Spicy Chicken with Peppers and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

Steps:

  • Place rice on the stovetop to cook.
  • Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
  • When the rice is 6 or 7 minutes away from being done, begin your stir fry.
  • Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
  • Serve chicken and peppers with prepared rice, salad with peanut dressing.
  • Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
  • Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
  • Preparation time: 10 minutes
  • Cooking time: none
  • Ease of preparation: easy

SPICY CHICKEN, KIELBASA AND RICE WITH RED BELL PEPPERS



Spicy Chicken, Kielbasa and Rice With Red Bell Peppers image

Make and share this Spicy Chicken, Kielbasa and Rice With Red Bell Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 -6 tablespoons olive oil
2 lbs boneless chicken thighs (cut into about 1-inch pieces)
seasoning salt
pepper
1/2 lb dried kielbasa, sliced (or to taste)
3 large red bell peppers, seeded and chopped
2 medium onions, chopped
3 tablespoons chopped fresh garlic (or to taste)
1 tablespoon dried oregano
1 1/2 tablespoons paprika
1 teaspoon cayenne pepper (or to taste)
1 1/2 cups uncooked converted white rice (I use Uncle Ben's)
2 cups chicken broth (more if needed)
2/3 cup tomato sauce
3 teaspoons louisianna hot sauce (or to taste, opt)
2 cups frozen peas, thawed (can use less)

Steps:

  • heat oil in a large heavy skillet over medium-high heat.
  • Season the cubed chicken with seasoning salt and pepper, then brown on all sides; remove to a plate.
  • Add in the smoked sausage and brown slightly; remove to the plate with the chicken.
  • Add in the onions, garlic, red bell peppers, oregano, paprika and cayenne pepper; saute for about 3 minutes.
  • return the chicken and sausage back to the skillet and saute for another 2 minutes.
  • Add in uncooked rice; stir to coat.
  • Add in 2 cups chicken broth, tomato sauce and hot sauce (if using) mix to combine and bring to a boil, cover the skillet (or pot).
  • reduce the heat to medium-low and simmer until the rice is tender and the liquid is absorbed, about 25 minutes (adding in more both if the mixture seems too dry).
  • Mix in the peas and cook until heated through (about 2 minutes).
  • Season with salt and pepper.

Nutrition Facts : Calories 1070.8, Fat 65.8, SaturatedFat 17.2, Cholesterol 228.1, Sodium 1451.5, Carbohydrate 59.7, Fiber 9.3, Sugar 14.3, Protein 58.2

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice With Chicken and Vegetables image

Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.

Provided by Lynne M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
salt and pepper, to taste
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon hot Hungarian paprika
1 teaspoon cayenne pepper
1 1/2 cups long grain white rice (I prefer Uncle Ben's)
1 (15 ounce) can low-sodium low-fat chicken broth
0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

Steps:

  • Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
  • Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
  • Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
  • Season to taste with salt and pepper and serve.

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice with Chicken and Vegetables image

Categories     Chicken     Onion     Pepper     Poultry     Rice     Tomato     Valentine's Day     Fall     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
3/4 to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
  • Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

Related Topics