Chicken, Kielbasa Sausage & Rice Skillet

Ingredients:

• 3 tbsp of olive oil

• 4 garlic cloves; sliced

• 4 scallions; chopped and whites and greens separated

• 1 cup of short grain white rice

• 2 cups of chicken stock

• 3 tbsp of tomato paste

• 1 tsp of smoked paprika

• Salt & Pepper

• 1 - 2 cups of precooked and shredded chicken (you can definitely make your chicken, but this is a good excuse to buy a pre-made rotisserie chicken!)

• 1 - 2 cups of kielbasa sausage; sliced

• 1 cup of fresh peas (frozen also work, just make sure they are thawed)

• 1 lemon

• Cilantro (for topping)

Heat 3 tbsp of olive oil in a heavy bottomed pan or Dutch oven. Add in the white parts of the scallion and the garlic and let cook for about 2 minutes. Add in your tomato paste, smoked paprika and salt and pepper. Using a spatula, mix the spices, scallions and garlic in with the tomato paste and oil until you have a well mixed paste and the tomato paste gets a darker red. After about 3 minutes, stir in your short grain rice and mix so the rice is covered in your tomato paste mixture.

Add in your 2 cups of chicken stock, a pinch more of salt and mix your rice around so there are no big chunks. Add in your shredded chicken, kielbasa and peas and mix again. Bring the pot to a boil, reduce the heat to low, cover and let cook for about 20 minutes. You want most of the liquid to be absorbed and the rice to be tender.

Uncover the skillet and increase the heat to medium. Let the rest of the liquid cook off and the edges and bottom of the pan to get browned.

Serve by sprinkling the rest of the scallions and some cilantro on top. Add a squeeze of lemon on individual servings or the whole pan right before serving. Serve right out of the pan!