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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it. Ingredients:
2 lbs chicken breasts (cut into 2-inch pieces) |
1/4 cup oil |
1 cup finely chopped onion |
1/2 cup chopped red bell pepper |
1/2 cup chopped fresh parsley |
1/2 cup chopped scallion |
1 lb smoked sausage, sliced into 1/4-inch pieces |
1 1/2 cups long grain rice |
4 cups chicken broth |
1 tablespoon chopped garlic |
1 teaspoon salt |
1 teaspoon cayenne pepper |
Directions:
1. In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
2. Remove chicken from pot preserving remaining oil.
3. Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
4. Add sausage, rice, broth, garlic, chicken, salt, and pepper.
5. Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
6. Reduce heat to low, cover, and let simmer until rice is done.
7. Do not lift lid for at least 1 hour.
8. Remove from heat and serve.
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