Heat a large skillet over medium-high heat. Add 1 tablespoon of
canola oil to pan. Mix paprika, garlic powder, salt and pepper together
by shaking in a zip-lock plastic bag. Add chicken pieces and shake to
coat evenly with dry spice mixture. Add chicken to pan and sauté for
5 minutes or until chicken is browned, stirring occasionally. Remove
chicken from pan and set aside.
Return pan to medium-high heat. Add remaining canola oil to pan. Add
onion and mushrooms; sprinkle with salt and pepper, sauté 5 minutes
or until onion is lightly browned, stirring occasionally. Stir in chicken
broth and rice and bring to a boil. Cover, reduce heat to low, and
simmer for 35 minutes. Stir in the chicken, peas, thyme, rosemary and
garlic. Cover and cook 10 minutes or until rice is tender and chicken is
done. Season with additional salt and pepper to taste.
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