Southern-Style Chicken Perlo with Andouille Sausage
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
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6 cups water, or as needed to cover
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1 small onion, halved
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1 bay leaf
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1 sprig fresh thyme
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salt and pepper to taste
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1 tablespoon olive oil
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1 pound andouille sausage, cut into bite-size pieces
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1 1/2 cups uncooked long-grain white rice
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1 teaspoon paprika
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3 cups Swanson® Chicken Broth
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2 hard-cooked eggs, peeled and chopped
Directions
1
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.
2
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.
3
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 chicken broth and browned sausage pieces.
4
Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5
Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.