Chicken With Hot Italian Sausage and Rice

Submitted by Chef mariajane

"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 -"

 

• Ready In: 10mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 1⁄2 cups chicken broth or 2 1/2 cups chicken bouillon
• 2 generous pinches saffron threads, crumbled
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon red hot chili flakes
• 2 boneless skinless chicken breasts
• 3 medium hot Italian sausages, about 1/2 lb. total
• 2 garlic cloves, minced
• 1 medium onion, coarsely chopped
• 1 green pepper, seeded and coarsely chopped
• 1 red pepper, seeded and coarsely chopped
• 2 plum tomatoes, seeded and coarsely chopped
• 1 cup frozen peas
• 2 cups uncooked long-grain white rice
• 2 tablespoons parsley, chopped (optional)

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove pan from heat. Stir in peas and sprinkle with chopped parsley.