| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sausages | 10 | Servings | |
INGREDIENTS
| 1 | Chicken, 2-3 lbs. | |
| 2 | c | Chopped onion |
| 1 | c | Fine chopped parsley |
| 2 | lb | Smoked Sausage |
| 8 | c | Chicken Stock |
| Salt to taste | ||
| 1/2 | c | Veg. Oil |
| 1/2 | c | Chopped bell pepper |
| 1 | c | Fine chopped Green onion |
| 3 | c | Long Grain Rice |
| 1 | tb | Chopped Garlic |
| Cayenne pepper to taste |
INSTRUCTIONS
Cut chicken into 2 inch pcs., rinsed, and dried. Set aside. Slice smoked sausage into 1/4" pcs. In a heavy, high-walled skillet over med. heat, brown the chicken in the oil, stirring the meat around so it won't stick. After the chicken has browned,, remove from pot. Then add onions, bell pepper, parsley, and green onions, and saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hr. DO NOT LIFT THE LID FOR AT LEAST 1 HOUR. Recipes sent to me from Bill, wight@odc.net
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