RCI-MT.004.0753.001
Spanish Skillet Supper
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- boneless1 poundskinless chicken breast, cut into 1-inch cubes
- 2 cups
- (4.4 ounces) Spanish rice and sauce mix1 package
- Birds Eye frozen green peas2 cups
- crushed pepper flakes½ teaspoon
Method
1
Heat vegetable oil in a large skillet over medium-high heat. Add the boneless cured sausage, sliced into rounds, and cook until lightly browned on both sides, about 3-4 minutes.
4 minutes
2
Remove the sausage from the skillet and set aside, leaving the rendered fat and oil in the pan.
1 minutes
3
Add the prepared vegetables to the skillet and sauté over medium heat, stirring occasionally, until they begin to soften and pick up color from the pan.
5 minutes
4
Return the browned sausage to the skillet and stir to combine with the vegetables.
1 minutes
5
Pour the measured water into the skillet, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
2 minutes
6
Reduce the heat to medium-low, cover the skillet with a lid, and allow the mixture to simmer until the vegetables are tender and the liquid has reduced to a cohesive sauce.
15 minutes
7
Remove the lid and stir the dish, adjusting seasoning as needed. Let it cook uncovered for an additional few minutes to thicken any remaining liquid.
3 minutes
8
Remove the skillet from heat and allow the dish to rest briefly before serving directly from the pan.
2 minutes