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Recipe Ingredients
4 Tbls. vegetable oil - divided 3 Lbs. broiler-fryer chicken parts 1/2 Lb. boneless pork - cut into thin strips 1/2 Lb. andouille OR smoked sausage - sliced to 1/2" 1 cup sliced celery 1 cup chopped onion 1 cup chopped green pepper 1 clove garlic - minced 4 cups canned whole tomatoes - chopped, undrained 1 cup chicken broth 3/4 cup tomato paste 1 tsp. Tabasco® sauce 1 bay leaf 1/2 tsp. salt 1 tsp. dried oregano leaves 1 tsp. dried thyme leaves 1/2 tsp. ground allspice 1 1/2 cups uncooked rice |
Directions
-In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat. -Add chicken and brown on all sides, about 10 minutes. -Remove chicken from pan. -Heat remaining 2 tablespoons oil in sauce pot. -Add pork, sausage, celery, onion, green pepper and garlic. -Stirring frequently, cook 8-10 minutes, or until tender. -Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice. -Return chicken to pot. -Reduce heat and simmer, covered, for 10 minutes. -Stir in rice. -Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot. |