Southern Style Chicken Perlo with Andouille Sausage
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

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.