Skillet Rice With Shrimp And Chicken Recipe

Name: Skillet Rice With Shrimp And Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long-grain white rice; 2 cups reduced-sodium chicken broth; 3 fresh thyme sprigs; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 2 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons olive oil; 1 small yellow onion, chopped (about 3/4 cup); 1 green pepper, chopped (about 1 cup); 2 garlic cloves, chopped; 1 cup frozen sliced okra, thawed; 1/2 pound medium-size raw shrimp, peeled and deveined; 1/4 teaspoon ground red pepper; 3 plum tomatoes, chopped; 2 green onions (green parts only), sliced

Servings: persons

1 cup uncooked long-grain white rice
2 cups reduced-sodium chicken broth
3 fresh thyme sprigs
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 small yellow onion, chopped (about 3/4 cup)
1 green pepper, chopped (about 1 cup)
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
1/2 pound medium-size raw shrimp, peeled and deveined
1/4 teaspoon ground red pepper
3 plum tomatoes, chopped
2 green onions (green parts only), sliced

1
Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
2
Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
3
Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.
4
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup uncooked long-grain white rice, 2 cups reduced-sodium chicken broth, 3 fresh thyme sprigs, 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, and more.

Yes, Skillet Rice With Shrimp And Chicken falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Rice With Shrimp And Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions