Ingredients
- 2 tbsp vegetable oil
- 8 chicken thighs
- 12 oz spicy sausage, cut into 1 inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sweet green pepper, chopped
- 2 each carrots and celery stalks, chopped
- 1 tsp dried thyme
- 1/2 tsp each salt and dried oregano
- 1/4 tsp each hot pepper flakes and pepper
- 1 can (19oz) tomatoes
- 1 cup chicken stock
- 2 tbsp tomato paste
- 1 cup parboiled rice
- 2 tbsp chopped fresh parsley
Details
Servings 6
Preparation
Step 1
In large skillet, heat oil over medium-high heat; brown chicken all over. Remove to plate.
Add sausage to pan; cook, stirring occasionally, for 5 to 7 minutes or until browned and no longer pink inside. Add to chicken.
Drain off all but 1 tbsp fat from pan; cook onion, garlic, green pepper, carrots, celery, thyme, salt, oregano, hot pepper flakes and pepper, stirring, for 3 to 5 minutes or until softened. Stir in tomatoes, breaking up with spoon. Stir in chicken stock and tomato paste; bring to boil.
Return chicken and sausage to pan; add rice. Reduce heat to low; cover and cook for 45 to 60 minutes or until rice is tender and juices run clean when chicken is pierced. Sprinkle with parsley and serve.
You'll also love
- Dr Oz Dr. Joel Fuhrman's Apple... 0/5 (0 Votes)
- Shakshuka with Caramelized... 0/5 (0 Votes)
- Braised Beef Brisket, Southern... 0/5 (0 Votes)
- Grilled Pork Chops with Scallions,... 3/5 (1 Votes)
- Slow Cooker Chicken and Sausage... 0/5 (0 Votes)
Review this recipe