Name: Southern Style Chicken Perlo with Andouille Sausage
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Whole chicken - 1 (3 pound); Water, or as needed to cover - 6 cups; Onion, halved - 1 small; Bay leaf - 1; Fresh thyme - 1 sprig; Salt and pepper to taste - 1 sprig; Olive oil - 1 tablespoon; Andouille sausage, cut into bite-size pieces - 1 pound; Uncooked long-grain white rice - 1 ½ cups; Paprika - 1 teaspoon; Swanson® Chicken Broth - 3 cups; Hard-cooked eggs, peeled and chopped (Optional) - 2

Ingredients for - Southern Style Chicken Perlo with Andouille Sausage

1. Whole chicken 1 (3 pound)

2. Water, or as needed to cover 6 cups

3. Onion, halved 1 small

4. Bay leaf 1

5. Fresh thyme 1 sprig

6. Salt and pepper to taste 1 sprig

7. Olive oil 1 tablespoon

8. Andouille sausage, cut into bite-size pieces 1 pound

9. Uncooked long-grain white rice 1 ½ cups

10. Paprika 1 teaspoon

11. Swanson® Chicken Broth 3 cups

12. Hard-cooked eggs, peeled and chopped (Optional) 2

How to cook deliciously - Southern Style Chicken Perlo with Andouille Sausage

1 . Stage

Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

2 . Stage

Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

3 . Stage

Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.

4 . Stage

Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

5 . Stage

Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.