Crispy Skillet Rice With Chicken (Print Version)
Golden crispy rice meets savory sausage in this satisfying one-pan skillet meal.
# Ingredient List:
→ Protein
01 - 12 oz savory chicken sausage, sliced into 1/4-inch rounds
→ Rice
02 - 1 cup long-grain white rice, rinsed and drained
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups chicken broth
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon kosher salt, plus more to taste
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving
# Directions:
01 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage and sauté until golden brown on both sides, approximately 4 minutes. Remove the sausage from the pan and set aside.
02 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the diced onion and red bell pepper, stirring occasionally, until the vegetables soften and become fragrant, about 4 minutes. Add the minced garlic and cook for an additional 1 minute until aromatic.
03 - Stir in the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt. Toss everything together to coat each grain of rice evenly in the oil and spices. Continue toasting for 2 minutes, allowing the rice to absorb the flavors.
04 - Pour the chicken broth into the skillet and bring the mixture to a gentle simmer. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the liquid is nearly absorbed and the rice is tender.
05 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the surface of the rice. Press down gently with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet occasionally, until a deep golden crust forms on the bottom of the rice.
06 - Remove the skillet from heat and allow the dish to rest for 5 minutes. Sprinkle generously with chopped fresh parsley. Serve hot directly from the skillet, accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- That crispy rice crust on the bottom is genuinely addictive and worth every second of patience.
- Everything cooks in one pan which means cleanup is almost nonexistent on a weeknight.
02 -
- Resist every urge to stir the rice during that final uncovered cooking because stirring destroys the crust you are working to build.
- If your pan has hot spots, rotate it a quarter turn every couple of minutes so the crust browns evenly across the entire bottom.
03 -
- Run cold water through the rice in a fine mesh strainer until it runs completely clear or you will never achieve that distinct separated grain texture.
- Listen more than you look during the crisping phase because the sound of gentle crackling means you are on the right track while silence means the heat needs to come up.