- 4
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Ingredients
- 1/4 c. olive oil
- 1 lb. boneless skinless chicken breast
- salt and pepper
- 3 celery stalks, finely chopped
- 1 med. onion finely chopped
- 1 green bell pepper, stemmed, seeded and finely chopped
- 1 lb. andouille sausage cut into 1/2" pieces
- 2 garlic cloves, minced
- 2 c. low sodium chicken broth
- 3/4 tsp. Old Bay
- 1 can (14oz) crushed tomatoes with juice
- 1 c. long grain rice
Preparation
Step 1
Heat oil in a dutch oven over medium high heat. Season chicken with Salt and pepper. Cook until golden about 5 mins per side. Cut in 3/4" pieces and set aside. Add vegetables to pot. Cook, stirring about 5 mins. Add sausage cook 3 mins. Add garlic, cook 1 minute. Stir in stock, old bay, tomatoes and 1/2 c. water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed. 30-35 mins. Season with salt and pepper.