Quick Chicken and Rice Family Dinner | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Dredge the chicken in seasoned flour.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken until golden brown on both sides, about 2 to 3 minutes per side. Remove and set aside.
3. In a Dutch oven, add 2 more tablespoons olive oil over heat. Add the onion and cook until translucent and slightly caramelized.
4. Add the diced zucchini and bell pepper and sauté for a couple of minutes. Add the rice, thyme, oregano and minced garlic and cook for another minute until fragrant.
5. Pour in 7 cups chicken stock and stir well. Season with salt, black pepper and a pinch of cayenne if you like.
6. Adjust the seasoning to taste. Return the seared chicken to the pot, nestling it into the rice. Simmer for about 30 to 40 minutes, until the rice is tender and the chicken is almost cooked through.
7. Stir in the sliced kielbasa or smoked sausage, then add the cherry tomatoes and chopped spinach. Cover and cook for another 5 to 7 minutes, until the sausage is heated through and the spinach has wilted.
8. Garnish with fresh thyme leaves and serve hot.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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