Description
This savory one-pot chicken and rice meal will warm your soul. It has a hint of heat and a satisfying savory flavor from the andouille sausage. This meal is just as delicious reheated…should you have any leftovers!
Ingredients
1 lb chicken
13.5 oz andouille sausage chopped
3 carrots chopped
2 ribs celery chopped
1 cup chopped yellow onion
3 garlic cloves minced
1 stick of butter
3 Bay leaves
2 tsp salt
1 tsp red pepper
1 tsp black pepper
6 cups water
2 cups broth
3 cups Mahatma rice
12 oz green peas
1 TB lemon juice
Parsley for garnish (optional)
Instructions
1. Peel and chop carrots
2. Chop celery, garlic, sausage.
3. Add chicken (leave whole for now), sausage, carrots, celery, onions, garlic, butter, water, broth, red pepper, black pepper, and bay leaves to pot.
4. Simmer for 40 minutes.
5. Remove chicken to cutting board
6. Add rice and cook for 10 minutes at a boil
7. Lower heat and cook an additional 10 minutes. (keep an eye on your rice and heat–DON’T Let it burn!
8. Remove bay leaves
9. Chop up chicken into bite-size pieces
10. Return chicken to the pan and stir in peas
11. Shut off the heat and let the pot stand for 10 minutes
12. Spoon into bowls dash with a bit of lemon juice and garnish with parsley
Notes
It’s critical in the last 10 minutes of cooking that you keep a close eye on the rice. You do not want it to burn.