or less if using higher fat meats like thighs and pork sausage
boneless skinless thighs or breasts
chopped into bite-size chunks
smoked Andouille sausage
or kielbasa or Louisiana smoked, quartered and sliced** see note above
can pureed tomatoes
I often puree a can of diced tomatoes with my immersion blender...this just too not deter the kids!
I used one that had salt, if you don't, you will need to add at least a teaspoon to your dish
Optional: chopped artichoke hearts
added in with the tomatoes and broth.
In a large saute pan with a tight fitting lid, preheat over medium heat.
Add you roil, heat for a few seconds.
Saute onions, peppers and garlic for about a minute.
Add in chicken.
When the chicken is slightly browned, add in sausage and rice.
Saute for another 2-3 minutes.
Meanwhile, in a large measuring cup, mix the chicken broth, tomatoes, and spices.
When ready, stir the liquids into the pan, stir gently, and bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, about 20 minutes. Serve with a Louisiana style hot sauce.
Recipe via tessadomesticdiva.com