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Cajun Chicken Skillet




Source of Recipe


Internet


List of Ingredients




4 teaspoons vegetable oil
8 chicken drumsticks (about 2 pounds), skin removed
1 cup chopped onion
1 red bell pepper, cut in thin strips
1 pound fresh kale, tough stems removed, leaves chopped (22 cups)
2 cups chicken broth****see note below
1 cup uncooked converted white rice
8 ounces turkey kielbasa, quarted lengthwise, cut crosswise in 1/2-inch-wide pieces
1 tablespoon cider vinegar, or to taste
1/2 teaspoon hot-pepper sauce, or to taste

If you don't have chicken broth, you can substitute 1 can (10 3/4 ounces) condensed chicken broth plus 5 1/4 ounces of water. This yields about 2 cups chicken broth. Or you can use 2 teaspoons Instant Chicken Bouillion or 2 cubes chicken bouillion plus 2 cups of water--this yields 2 cups chicken broth.

Recipe



1. Heat 2 teaspoons of the oil in a large nonstick skillet. Add drumsticks and cook over medium heat, turning occasionally, 8 minutes or until lightly browned. Remove to a large plate.

2. Heat remaining 2 teaspoons oil in skillet. Add onion and bell pepper and cook, stirring, 3 to 4 minutes until vegetables start to turn translucent.

3. Add kale, a few handfulls at a time, covering skillet and adding more kale as it cooks down.

4. Stir in chicken broth and rice. Arrange chicken on top, cover and simmer 10 minutes. Stir in kielbasa and turn chicken over. Cover and simmer 10 minutes more or until rice is tender, chicken is opaque near bone and broth is absorbed. Sprinkle with vinegar and hot-pepper sauce.

Yield: serves 4