- 8
- 15 mins
- 70 mins
Ingredients
- 3 TBS flour
- 2 tsp dried thyme leaves
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
- 8 bone-in chicken thighs
- 1 TBS oil
- 1 lrg onion, chopped
- 1 lrg green pepper, chopped
- 4 cloves garlic, minced
- 1 can (28oz) fire-roasted diced tomatoes, undrained
- 1/2 cup Texas Style BBQ sauce
- 1 pkg (9oz) fully cooked Andouille sausage, sliced
- 3 cups fat-free reduced-sodium chicken broth
- 1 1/2 cups long-grain white rice, uncooked
- 1/2 lb uncooked, deveined, peeled lrg shrimp
- 1/4 cup minced fresh parsley
Preparation
Step 1
1) Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or lrg deep skillet on med heat. Add 4 chicken thighs; cook 4 mins on each side or until each is golden brown on both sides. Transfer to plate, reserving dripping in pan. Repeat with remaining chicken (removing last 4 thighs to same plate as the first 4).
2) Add onions, green peppers and garlic to dripping in pan; cook and stir 5 mins. Stir in tomatoes, bbq sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 mins or until chicken is done (165 degrees F), stirring occasionally. Meanwhile, bring broth to boil in med saucepan. Stir in rice; cover. Simmer on med-low heat 20 mins or until broth is absorbed and rice is tender.
3) Add shrimp to tomato mixture; simmer 8 mins or until shrimp turn pink.
4) Spoon rice into shallow bowls; top with chicken mixture and parsley.