Bag of Ingredients

Makes 10-12 servings. After cooking chicken, cooking can finish in the crock pot. Put all in crock pot and cook on low for 4 hours or high for 2 hours.

 

Ingredients:

 

• ½ cup Vegetable oil

• 3 Cups of Chopped onion

• 1 Cup of Chopped bell peppers

• 2 Teaspoons of Salt

• 1 Teaspoon of Cayenne pepper

• 1 lb of Andouille Sausage or lite kielbasa

• 1 ½ lbs of boneless white and dark chicken meat, cut into 1 inch cubes

• 3 Bay leaves

• 2 Cans of Chopped tomatoes

• 1 Tablespoons of Chopped garlic

• 2 Cups of White rice (not cooked)

• 2 Cups of Water

• 4 Cups of Chicken broth

• 1 Cup of Chopped green onion

 

Directions:

 

1. Heat the oil in a large (Cast-Iron) Dutch oven over medium heat. Add the onions, bell peppers 2 teaspoons of salt and 1 teaspoon of cayenne pepper. Stirring often, brown vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the kielbasa/sausage and cook, stirring often, for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

2. Season the chicken liberally with the Rustic Rub. Add chicken and bay leaves to the pot. Brown chicken for 8 to 10 minutes, scraping the botto of the pot to loosen any browned particles. Add the tomatoes and garlic and cook for 3 minutes.

3. Add the rice and stir for 2 to 3 minutes to coat in evenly. Add water and chicken broth, stir to combine and cover. Cook over medium heat for 30-35 minutes without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, 2-3 minutes. Remove bay leaves.

4. Stir in green onions and serve.