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Prep Time: 10 Minutes Cook Time: 54 Minutes |
Ready In: 64 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1 lb boneless skinless chicken breast half |
coarse salt & freshly ground black pepper |
3 celery ribs, finely chopped |
1 medium onion, finely chopped |
1 green bell pepper, stemmed, seeded, and finely chopped |
1 lb andouille sausage, cut into 1/2-inch pieces |
2 garlic cloves, minced |
2 cups chicken stock |
3/4 teaspoon old bay seasoning |
1 (14 ounce) can crushed tomatoes with juice |
1 cup long-grain rice |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
2. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
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