- 2 tablespoons canola oil
- 1 cup andouille sausage, chunked
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 green pepper, chopped
- 6 chicken thighs, boneless and skinless, cut into 1-inch chunks
- 1/2 teaspoon cayenne pepper
- 1 tablespoon thyme, minced
- 1 tablespoon oregano, minced
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 2 cloves garlic, minced
- One 14-ounce can whole, peeled plum tomatoes, with juice
- One 14-ounce can tomato sauce
- 2 cups chicken broth
- 4 scallions, chopped
- 1 cup long-grain rice
In a large saucepan, warm canola oil over medium heat. Add sausage; saute until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saute until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and saute until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteing about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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