1 1/2 pounds cooked smoked beef sausage, cut into 1/4-inch-thick slices
1 1/2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon ground red pepper
6 cups chicken broth
4 cups uncooked long grain white rice*
1 teaspoon paprika
Servings: 10
1. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
2. Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.
3. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
Makes 8 to 10 servings.
Notes: *Other types of rice may be used.
1 1/2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon ground red pepper
6 cups chicken broth
4 cups uncooked long grain white rice*
1 teaspoon paprika
Servings: 10
1. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
2. Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.
3. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
Makes 8 to 10 servings.
Notes: *Other types of rice may be used.
