| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 pound smoked sausage, sliced into circles
- 1 large Vidalia onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped thyme
- 2 cups long grain white rice
- 2 tablespoons tomato paste
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 1/2 cups chicken broth
- 1 dried bay leaf
- 1/4 cup thinly sliced green onions
- 3 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a large Dutch oven over medium-high heat.
- Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
- Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
- Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
- Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 29 g |
| Cholesterol | 122 mg |
| Sodium | 831 mg |
Reviews
Easy as pie
Super easy! I used cayenne and paprika to spice it up a bit.
Love this recipe. I have been cooking this for a couple of years. It’s a big hit in my family.
Very good recipe! The only thing is you need a lot more liquid. I used chicken stock and I ended up having to use four cups. Overall it is a keeper!
Great recipe! The only change to make is this recipe needs MORE WATER for the rice. Instead of 2.5 cups I add (2) 14.5 oz cans of broth.
I also made with a Rotisserie chicken and I added a couple tbls of Cajon seasoning. What killed me was the rice. At 20 min cook time on the rice I had all the rice that wasn’t on the bottom of the pot still rock hard. I ended up simmering it an additional 45min over what the recipe called for and got some mushy rice and some that was still a bit on the undercooked side. I added water 3 times but it just wasn’t happening. Perhaps my 5qt dutch oven isn’t big enough? Thinking about cooking the rice separately next time but that kind of defeats the purpose. Any ideas would be appreciated.
Great dish! Perfect for my hungry soccer players! I “cheated” and used a rotisserrie chicken for both white and dark meat and to save time. I also used brown rice and it worked just as well. Will definitely make it again!
So easy and tastes amazing!!! I used a chicken breast instead of the thighs, and shredded it into the mixture. Sooo delicious!!! Thanks Neelys!
Great, just like all the Neely’s recipes
I hate to review recipes when I haven’t used all the ingredients but I did want to remind myself of what I did leave out and the result, LOL. I did not use chicken nor did I have fresh parsley. I did add a minced jalapeno & extra garlic. The result was tasty but no heat, a bit salty (didn’t add salt, must be from the chicken broth, no taste of the fresh thyme, and dry (had to add 1/2 cup more broth to get the rice cooked. I would make it again but definitely would jazz it up with black pepper and more thyme.