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| | Chicken Sausage Skillet Supper
1 teaspoon of olive oil
1 pound of chicken sausage, chopped
3/4 cup of chicken stock
2 cups of chopped onions
1 teaspoon of minced garlic
2 tablespoons of balsamic vinegar
3/4 cup of chopped green peppers
1 cup of long-grain white rice
In a 10-inch skillet over medium-high heat, combine the oil and sausage. Cook for 20 minutes, turning frequently, or until golden brown. Place the sausage on a plate; cover to keep warm. Add the stock to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Reduce the heat to medium. Add the onions and garlic. Cook, stirring occasionally, for 15 minutes, or until the onions are soft but not browned. Add the vinegar and peppers. Increase the heat to medium-high. Cook for 5 to 6 minutes, or until the peppers are tender. Meanwhile, cook the rice according to package directions. Add the sausage to the skillet. Cover and cook for 5 minutes, or until hot. Add the rice and stir well to combine. Serves 6. |
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