Ingredients
Main Ingredients
- 2 pieces bone-in, skinless chicken thighs
- 1/2 pound smoked sausage (preferably Andouille or Kielbasa), sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- to taste Salt and black pepper
- for garnish Fresh parsley, chopped
Method
Cooking Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken thighs and sear until golden. Remove the chicken and set it aside.
- Brown the sausage in the same pan.
- Add the diced onion and sauté until soft.
- Add the minced garlic and cook until fragrant.
- Stir in the rice, paprika, turmeric, thyme, cayenne pepper, salt, and black pepper. Coat the rice in the spices.
- Add chicken broth and return the chicken and sausage to the pan. Bring to a simmer, then cover and cook on low for 30-35 minutes.
- Remove the chicken, shred it, and return the meat to the pan. Stir everything together and cook for another 5 minutes.
- Garnish with chopped parsley and serve hot.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 1g
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat on stovetop or microwave until heated through. For a vegetarian version, substitute chicken and sausage with chickpeas and add more vegetables. Freeze up to three months.
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