Serves 4
For this recipe, you will need:
2 tablespoons vegetable oil
One 3-pound fryer chicken, cut into 8 pieces, rinsed, dried
4 cups diced yellow onions, 1/2-inch dice
3/4 cup thinly sliced green onion tops
2/3 cup diced green bell pepper, 1/2-inch dice
8 ounces lean pork, cut into 1/2-inch cubes
4 ounces baked ham, cut into 1/2-inch dice
2 tablespoons minced parsley
1 tablespoon minced garlic
16 ounces smoked Polish and/or French garlic sausage, cut into 1/2- inch slices
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried leaf basil
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground cloves
1/8 teaspoon mace
2 bay leaves
1 1/2 cups long grain rice
3 cups chicken stock
Directions:
1) Preheat the oven to 350 degrees F.
2) Heat an 8-quart Dutch oven over medium heat. Add the oil. When the oil is hot, add the chicken pieces and brown on all sides, 6 to 8 minutes total. You may have to brown the chicken in batches, depending on the size of the pieces. Transfer the chicken to a platter and set aside.
3) Add the yellow onions, green onions, bell pepper, pork, ham, parsley, and garlic to the same pot. Cook over medium heat, stirring constantly, until the vegetables and meats are evenly browned, 8 to 10 minutes.
4) Add the sausage pieces, salt, black pepper, chili powder, cayenne pepper, basil, thyme, cloves, mace, and bay leaves. Continue cooking for 5 minutes, stirring occasionally and scraping the bottom of the pan to release the browned bits.
5) Add the rice and stir to combine with the other ingredients. Add the reserved chicken and chicken stock and mix well. Bring to a boil. Cover the pot and reduce the heat to a simmer. Transfer to the preheated oven and cook for 35 minutes, stirring occasionally. Uncover the pot and cook for 10 more minutes.
6) Transfer the pot to the stovetop and remove the lid. Continue cooking over medium heat, stirring frequently, until the rice is done and any excess liquid has evaporated. Remove and discard both bay leaves. Taste and adjust the seasoning, if necessary.
For this recipe, you will need:
Directions:
1) Preheat the oven to 350 degrees F.
2) Heat an 8-quart Dutch oven over medium heat. Add the oil. When the oil is hot, add the chicken pieces and brown on all sides, 6 to 8 minutes total. You may have to brown the chicken in batches, depending on the size of the pieces. Transfer the chicken to a platter and set aside.
3) Add the yellow onions, green onions, bell pepper, pork, ham, parsley, and garlic to the same pot. Cook over medium heat, stirring constantly, until the vegetables and meats are evenly browned, 8 to 10 minutes.
4) Add the sausage pieces, salt, black pepper, chili powder, cayenne pepper, basil, thyme, cloves, mace, and bay leaves. Continue cooking for 5 minutes, stirring occasionally and scraping the bottom of the pan to release the browned bits.
5) Add the rice and stir to combine with the other ingredients. Add the reserved chicken and chicken stock and mix well. Bring to a boil. Cover the pot and reduce the heat to a simmer. Transfer to the preheated oven and cook for 35 minutes, stirring occasionally. Uncover the pot and cook for 10 more minutes.
6) Transfer the pot to the stovetop and remove the lid. Continue cooking over medium heat, stirring frequently, until the rice is done and any excess liquid has evaporated. Remove and discard both bay leaves. Taste and adjust the seasoning, if necessary.
