alevia's kitchen
About the Recipe
Ingredients
1 lb smoked sausage, mild
1 lb chicken breasts without skin, cooked, diced
¾ pound onion, diced
1 ⅛ tablespoons garlic, minced
6 oz sausage Tasso, cubed
1 ¼ teaspoons fresh thyme
1 ¼ teaspoons fresh basil
¾ teaspoon black pepper
¾ teaspoon white pepper
¾ teaspoon red pepper flakes
22 oz chicken stock
⅔ lb rice
½ tablespoon fresh parsley, curly
oil for cooking
Preparation
In a saucepan, heat the oil and add the sausage and chicken (if using cooked chicken, add it later). Cook for approximately 20 minutes until the chicken is fully cooked. Reduce the heat and add the onions and garlic; sauté for about 15 minutes, ensuring you clean the bottom of the pan regularly. Incorporate the Tasso, thyme, basil, black, and white pepper.
Simmer on low heat for 10 minutes. Add the stock to the mixture and bring it to a rolling boil (add the cooked chicken if using). Then, add the rice, stirring continuously to prevent it from sticking. Once it reaches a boil, fold in the parsley. Reduce the heat to very low, cover the pot, and let it cook for 25 minutes.