Chicken, Rice and Vegetable Casserole
Today our 46th president of the United States was sworn in. I look forward to decency restored in the White House and will watch the swearing in on the many videos I'm sure will be available later today. Let's hope 2021 can treat us better from this day onwards!
Maybe now I can concentrate on my foodie and book postings. So much going on but it's not only the news that's had me distracted. We still miss Aja very much and miss having a canine companion. Mostly, we just miss her. We thought about adopting again and realized it was too soon; that was last month. We are back to looking again and that's had both of us preoccupied. That's another path to explore.
Speaking of the foodie posts, I have a "new to me" recipe that's been languishing in a folder. Each time I copy a recipe I want to try it ends up in this folder. For whatever reason, I forget to look in it and check. With time on my hands I went through it, tossed some and pulled others out. Here's one that appealed to me and we both liked it.
Skillet chicken with rice and veggies.
Chicken, Rice and Vegetable Casserole
2 slices of bacon, chopped
6 chicken thighs
1 cup long grain rice (substituted short grain)
1 small red or green bell pepper, chopped (I used a bit of both red & green)
1 small onion, chopped
1 cup mushrooms (I used almost two cups)
1 carrot peeled and finely chopped
1 1/2 cups chicken broth
1/2 cup white wine
salt and pepper to taste
2 teaspoons chopped fresh sage, or 3/4 tsp died sage
sweet paprika
Method
In a large skillet, cook bacon until crisp. Add chicken and brown lightly on both sides; remove to plate. Add rice to skillet and stir until brown (just a minute or so).
Add bell pepper, onions, mushrooms, carrot, broth, wine, salt, pepper and sage. Stir until well mixed. Arrange chicken thighs on top then sprinkle with paprika.
Cover and simmer until chicken and rice are done, roughly 35 to 40 minutes.
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