Share/Like This Post

Sunday, April 1, 2012


I can't believe I haven't ever blogged this one before, I used to make it all the time but haven't in a while. I have been in a new recipe funk lately, nothing major just sort of un-inspired. I am excited for summer veggies they always get me in a fresh-new-food-mood.  This morning, I got out some old cookbooks looking for some inspiration and saw this oldie but goodie. Glad I did because we ate good tonight!

2 slices of bacon, diced (I bought 2 slices of peppered bacon from the meat counter, yum!)
2 boneless, skinless chicken thighs, diced into 1/2 inch pieces
7 oz turkey kielbasa sausage, sliced
3/4 lb whole shrimp, peeled
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 T garlic, minced
3/4 cup peas, frozen
1/4 cup chicken stock
1 10 oz package of yellow saffron rice

Cook rice according to the package directions and set aside. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until brown. Move bacon to a paper towel and pour most of the grease out (about 80% leaving a small amount for cooking the chicken and sausage). Add the sausage to the pan and brown on both sides, then move to the side of the pan and add the chicken. Once the chicken is cooked through add the veggies, onion, red and green bell pepper, garlic. Stir to combine and cook until the vegetables soften. Return the bacon to the pan. Turn heat to high, add 1/2 the chicken stock (you may need more but just start with 1/2), add the peas and place the shrimp on top, cover and simmer for 3-5 minutes until the shrimp are cooked. Add the hot rice to the pan and stir to combine, add salt and pepper if needed and serve.

Once the chicken is cooked, push the meat to the sides and add the veggies to the center, once they begin to soften mix it all together

Weight Watcher Friends: This recipe serves 6 adults 1.5 cups per serving. Each serving has only 8 points!

Source: Recipe adapted from  Make it in Minutes; Weight Watchers cookbook

No comments:

Post a Comment