Southern Style Chicken Perlo with Andouille Sausage

By VerneJ

A popular low-country chicken and rice dish prepared with Swanson Chicken Broth and smoky, spicy andouille sausage.

From: Allrecipes

Ingredients

• 1 (3 lb) whole chicken
• 6 cups water or as needed to cover
• 1 small halved onion
• 1 bay leaf
• 1 sprig fresh thyme
• salt and pepper to taste
• 1 Tbsp olive oil
• 1 lb andouille sausage cut into bit-sized pieces
• 1 1/2 cups uncooked long grain white rice
• 1 tsp paprika
• 3 cups Chicken Broth
• 2 hard-cooked eggs peeled and chopped (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

Step 2

Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat and skin from chicken. Chop chicken into bite-size pieces and set aside.

Step 3

Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.

Step 4

Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

Step 5

Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.