Directions
- 1Add 1 lb of ground chicken to a hot oiled pan.
- 2Season the chicken with salt and pepper, then break it up and cook until there's no longer any pink.
- 3Transfer the cooked chicken to a bowl and set it aside.
- 4Add 8 oz of sliced mushrooms and four calamari tomatoes cut in half, skin side down, to the pan.
- 5Cook them until they start to soften, then flip them over and continue to cook until happy with them.
- 6Once cooked, add 1 tablespoon of butter and 1 1/2 cups of chicken broth to the pan.
- 7Give it a quick stir to deglaze and bring to a boil.
- 8Add the cooked chicken back to the pan.
- 9Add 1 cup of thawed frozen peas.
- 10Season everything with salt, pepper, 2 teaspoons of garlic powder, 2 teaspoons of dried chives, and 2 teaspoons of crushed red pepper flakes.
- 11Stir everything in and bring it to a boil one last time.
- 12Let it simmer for at least 5 minutes, then turn the heat off.
- 13Serve the meat and vegetables over a bowl of rice, ensuring to include some of the sauce.
- 14Sprinkle with dried chives if you have any left.
Ingredients
- 1 lb ground chicken
- oil
- salt
- pepper
- 8 oz sliced mushrooms
- 4 calamari tomatoes cut in half
- 1 tbsp butter
- 1.5 cups chicken broth
- 1 cup thawed frozen peas
- 2 tsp garlic powder
- 2 tsp dried chives
- 2 tsp crushed red pepper flakes
- 1 bowl rice
Equipment
panbowlfork
Tips
- If you don't like peas, don't add them.
- Cover the rice with the meat, vegetables, and sauce.
- Sprinkle with dried chives if desired.
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