Description
A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.
Ingredients
- 1 (3 pound) whole chicken
- 6 cups water, or as needed to cover
- 1 small onion, halved
- 1 bay leaf
- 1 sprig fresh thyme
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound andouille sausage, cut into bite-size pieces
- 1 ½ cups uncooked long-grain white rice
- 1 teaspoon paprika
- 3 cups Swanson® Chicken Broth
- 2 hard-cooked eggs, peeled and chopped (Optional)
Instructions
- Place chicken in a large pot. Add water to cover
- onion
- bay leaf
- thyme sprig
- salt
- and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender
- about 50 minutes.
- Transfer chicken to a cutting board or platter and let cool completely. Remove bones
- fat
- and skin from chicken. Chop chicken into bite-size pieces and set aside.
- Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.
- Bring to a boil; reduce heat
- cover and cook until rice has absorbed the broth
- about 30 minutes. Fluff the rice with a fork.
- Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 20 mins
Servings: 6