This is probably my favorite dish to make because I haven't come across one person who has tasted it who hasn't loved it. It's my best friend, Luke's, favorite meal, so I invite him over or offer up leftovers every time I make it. It's a great meal to make on a Sunday because it makes about 8 servings & it tastes great as leftovers.
Ingredients:
- 1/2 cup extra virgin olive oil
- 3c chopped white onions (about 1 large onion or 2 medium)
- 1c chopped green pepper (about 1 medium)
- 2 tsp salt
- 2 (or 3) tsp cayenne (depending on how spicy you'd like it)
- 1 lb chicken andouille sausage (I found this at Earth Fare) or you can use smoked turkey sausage (I've used the Butterball brand and loved it for this)
- 1.5 lbs boneless chicken breasts/thighs (use all breasts for the healthiest version, but the thighs will have a better flavor) cut into 1" cubes.
*TIME SAVING TIP: if you ask the butcher at your grocery store to dice the chicken, they will!
- 3 bay leaves
- 3c brown rice (not cooked or fast cook)
- 6c water
- 1c chopped green onions
HOW-TO:
TIP: During all steps, scrape the sides & bottom of the Dutch oven to l oosen any browned particles during the cooking process.
- Heat the oil over medium heat in large, cast iron, Dutch oven. Add the onions, bell peppers, 1 tsp of the salt & 1 tsp of cayenne (add a 1 tsp for extra spicy). Brown the vegetables while stirring often until they are caramelized and soft - about 15-20 minutes.
- Cut the sausage into bit size pieces and add to the vegetable mixture. Cook for about 10 minutes.
- Season the chicken with the remaining 1tsp of cayenne and add to the pot, along with the bay leaves. Cook the chicken for about 8-10 minutes until browned.
- Add the rice & cook for about 2 minutes while stirring to ensure it is evenly distribute.
- Add water, give it a good stir, cover & cook for 60 minutes (or until liquid is absorbed & rice is tendered...may require an additional 5-15 minutes of cooking, check after 60) over medium heat. DO NOT REMOVE LID WHILE COOKING!
- Remove from heat, remove bay leaves, and let stand 5-10 minutes so you don't scorch your tongue.
- Stir in the green onions & you're ready to serve!
I typically serve this by itself in a bowl. My husband, Justin, & Luke usually like to enjoy this meal with a good IPA. As leftovers, try it cold!
I hope you enjoy this meal as much as Justin, Luke & I have on many, many Sunday afternoons while watching football!
Nutritional Facts Per Serving (Recipe Yields 8 Servings):
Calories: 575
Fat: 21.5g
Sodium: 615mg
Protein: 33g
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