Best Spicy Chicken Kielbasa And Rice With Red Bell Peppers Recipes

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

CHICKEN SAUSAGE AND PEPPER RICE

Steps:

• Place a Dutch Oven over medium high heat until hot. Add the oil and tilt the pot to coat the bottom with oil.Add the sausage and cook 5 minutes or until it begins to brown on the edges, stir frequently.Add the chicken tenders, peppers, onion, tomatoes, water, rice, Worcestershire Sauce and Thyme to the pan. Increase the heat to high and bring the ingredients to a boil. Reduce the heat, cover the dutch oven with a lid and simmer for 25 minutes or until vegetables are tender and mixture has thickened. Stir the pot halfway through cooking. Remove from the pan from the heat heat and add the parsley and salt to the pan. Cover with the lid and let stand 15 minutes to absorb the flavors. Serve with Hot Pepper sauce on the side.

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.
• Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
• Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPICY RED RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
• Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

RED RICE WITH SAUSAGE AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.

CHICKEN TENDERS WITH SPICY RICE AND RED PEPPERS

Steps:

• Heat oven to 300 degrees.
• Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
• Coat chicken with mixture.
• Heat olive oil in large skillet over medium-high heat; add chicken.
• Cook until lightly browned on one side, about 2 minutes; turn.
• Cook to brown other side.
• Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
• Meanwhile, add onion, red pepper and jalapeño to same skillet over high heat.
• Cook 2 minutes.
• Add rice and ground red pepper.
• Cook, stirring, 1 minute.
• Pour in broth.
• Heat to boil.
• Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
• Top with chicken.
• Drizzle with remaining lime juice.