- 3/4 lb. skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/4 tsp. salt
- 1/4 tsp. ground red pepper
- 1/8 tsp. black pepper
- 2 Tbsp. cooking oil
- 8 oz. smoked cooked sausage or turkey sausage, sliced 1/2 inch thick
- 1 large onion, chopped
- 1 cup chopped red, green, and/or yellow sweet pepper
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 14-1/2-oz. can chicken broth
- 1 10-oz. can chopped tomatoes and green chili peppers
- 1 cup long-grain rice
- 1/4 cup sliced green onion tops
- 1/4 to 1/2 tsp. bottled hot pepper sauce
- 1/4 cup snipped fresh parsley
- Sliced green onion tops (optional)
- Snipped fresh parsley (optional)
SUMMARY
- Serving Size: Serves 6
- Prep Time: 15 Minutes
- Cooking Time: 25 Minutes
INSTRUCTIONS
- Sprinkle chicken with salt, red pepper, and blackpepper. In a large saucepan cook chicken in 1 tablespoon hot oil over medium heat about 5 minutes or until chicken is browned, stirring frequently. Transfer chicken to a bowl.
- In same saucepan cook sausage in drippings about 5 minutes or until sausage is lightly browned. Add tochicken in bowl. In same saucepan cook onion, sweet pepper, celery, and garlic in remaining hot oil about 5 minutes or until vegetables are tender, scraping up the browned bits from bottom of pan.
- Return chicken and sausage to pan. Stir in chicken broth, undrained tomatoes, rice, the 1/4 cup green onion tops, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir in the 1/4 cup parsley. If desired, sprinkle with additional green onion tops and parsley.
