RCI-MT.004.0103.001

Cajun Chicken, Sausage and Rice

Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Makes 12 Servings

nut-free
Prep45 min
Cook0 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Remove skin from chicken thighs and cut lean smoked sausage into 1-inch pieces. Coarsely chop green bell peppers and yellow onions, and measure out sliced celery.
2
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and cook until browned on both sides, about 8 minutes total.
8 minutes
3
Remove chicken from pot and set aside. Add sausage pieces to the same pot and brown for 3–4 minutes, stirring occasionally.
4 minutes
4
Stir in chopped onions, bell peppers, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
6 minutes
5
Add chicken-flavored bouillon granules, bay leaves, thyme leaves, garlic powder, and black pepper. Stir well to combine the seasonings with the vegetables.
6
Return browned chicken thighs to the pot. Pour in the undrained diced tomatoes with their juice and stir to combine all ingredients.
7
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15–20 minutes, until chicken is cooked through.
18 minutes
8
Stir in instant rice and 2 cups of water (or chicken broth for additional flavor). Mix thoroughly to distribute the rice evenly.
9
Cover the pot with a lid and remove from heat. Let stand for 5 minutes to allow the rice to absorb the liquid.
5 minutes
10
Remove bay leaves, fluff the rice with a fork, and serve hot in bowls, ensuring each portion includes chicken, sausage, vegetables, and rice.

What Makes This Variant Distinct

  • Original variant

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