| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 2 hours |
| 2 | Tablespoon | Vegetable Oil |
| 1 1⁄2 | Cup | Andouille Sausage (cut into slices) |
| 3 | Cup | Red Bell Pepper (finely chopped) |
| 3 | Cup | Yellow Onion (finely chopped) |
| 2 | Cup | Celery (finely chopped) |
| 2 | Bay Leaves | |
| 2 1⁄2 | Cup | Chicken Breast (boneless, skinless - chopped) |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Dried Basil |
| 1 | Teaspoon | Dried Oregano |
| 1⁄2 | Teaspoon | Dried Thyme |
| 1 1⁄2 | Teaspoon | Jalapeno (finely chopped) |
| 1⁄4 | Teaspoon | Black Pepper |
| 1⁄8 | Teaspoon | Red Pepper Powder |
| 3 | Clove | Garlic (minced) |
| 1⁄2 | Cup | Tomato Puree |
| 2 3⁄4 | Cup | Chicken Broth |
| 1 1⁄2 | Cup | Basmati Rice |
| 1 | Cup | Green Onion (thinly sliced) |
1.Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
2.Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
3.Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.