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Categories:
vegetable oil onions bell peppers salt cayenne pepper sausage chicken meat bay leaves white rice water green onions
Viewed: 17 - Published at: 5 years agoIngredients
- 1/2 c. Vegetable oil
- 3 c. Minced onions
- 1 c. Minced bell peppers
- 3 tsp Salt
- 1 1/4 tsp Cayenne pepper
- 1 lb Andouille sausage cut 1/4" slices (or possibly other smoked sausage such as chorizo)
- 1 1/2 lb Boneless white and dark chicken meat cut 1" cubes
- 3 x Bay leaves
- 3 c. Medium-grain white rice
- 6 c. Water
- 1 c. Minced green onions
Method
- Heat the oil in a large cast-iron Dutch oven over medium heat.
- Add in the onions, bell peppers, 2 tsp.
- of the salt and 1 tsp.
- of the cayenne.
- Stirring often, brown the vegetables for about 20 min, or possibly till they are caramelized and dark-brown in color.
- Scrape the bottom and sides of the pot to loosen any browned particles.
- Add in the sausage and cook, stirring often for 10 to 15 min, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 tsp.
- salt and remaining 1/4 tsp.
- cayenne.
- Add in the chicken and the bay leaves to the pot.
- Brown the chicken for 8 to 10 min, scrapping the bottom of the pot to loosen any browned particles.
- Add in the rice and stir for 2 to 3 min to coat it proportionately.
- Add in the water, stir to combine, and cover.
- Cook over medium heat for 30 to 35 min, without stirring, or possibly till the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 min.
- Remove the bay leaves.
- Stir in the green onions and serve.
- This recipe yields 10 to 12 servings.
