Between the andouille sausage and the cayenne, this is one spicy dish. With plenty of rice, vegetables, and chicken in the pot, it's also a satisfying dinner. If you can't find andouille and need to substitute a milder sausage, increase the cayenne to a half teaspoon.
The somewhat vegetal flavors of the sauvignon blanc grape will be right at home here. Try one from the United States (sometimes called Fumé Blanc). It will have enough richness to stand up to the sausage.
- 1 tablespoon vegetable oil
- 1/2 pound andouille sausages
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.
Stir in chicken. Cover and simmer until chicken is just done and rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
642 calories; 23g total fat; 109mg cholesterol; 1510mg sodium; 59g carbohydrates; 2g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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