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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Originally seen in Goodhousekeeping Feb,05. Tweeked to be more freezer friendly. Ingredients:
8 ounces hot smoked sausage, sliced |
3 teaspoons vegetable oil |
2 lbs boneless skinless chicken thighs |
6 cloves garlic, crushed |
3 stalks celery, sliced |
2 medium green peppers, chopped |
3 medium onions, chopped |
3 cups long-grain white rice |
1 teaspoon paprika |
3/4 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 teaspoon salt |
1 (14 ounce) can chicken broth |
1 (14 ounce) can diced tomatoes |
1 cup water |
1/2 teaspoon hot pepper sauce |
Directions:
1. Preheat oven to 425°F.
2. In skillet cook sausageover medium-high heat until browned.
3. Place in bowl when done.
4. Add 2 tsp oil to skillet add chicken and cook until done.
5. Place in bowl with sausage.
6. Add remaining tsp oil to skillet reduce heat to medium.
7. Cook garlic, celery, peppers, and onions in covered skillet until tender.
8. Add salt, thyme,paprika, oregano, and rice; cook one minute while stirring.
9. Place chicken and sausage with juices to rice mixture in skillet.
10. Add water, broth, tomatoes with juice, hot pepper sauce and heat to boiling over high heat.
11. Place in baking dish, and bake uncovered 15 minutes.
12. Stir mixture and cover, bake an additional 10 minutes, or until rice is tender.
13. Allow to cool, prep and place in freezer.
14. To serve allow to thaw completely, bake covered loosely at 350 F for 1 hour.
15. Remove cover and bake 20-30 minutes or until heated through.
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