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Chicken, Sausage, & Rice Skillet Recipe

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This recipe for Chicken, Sausage, & Rice Skillet, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Cornwell


2-1/2 to 3 lbs. meaty chicken pieces (breasts, thighs, and drumskicks), skinned
1 T cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, sliced
2 T snipped thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 thread saffron or 1/4 tsp. ground turmeric
1 14-1/2 oz. can reduced-sodium chicken broth
1/2 C water
2 C chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 C frozen peas
3 C cooked rice

In a large skillet btown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3-1/2 to 5 quart slow cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3-1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and fresh thyme (if using) to the cooker. Cover and let stand for 5 minutes. Serve over the hot rice.




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