Ingredients Jump to Instructions ↓

  1. 1/2 tsp. salt

  2. 1/2 tsp. black pepper

  3. 1/2 tsp. white pepper

  4. 1/2 tsp. cayenne pepper

  5. 1/2 tsp. paprika

  6. 1/2 lb. chicken breast ( 3/4 inch dice)

  7. 3 Tbsp. vegetable shortening

  8. 2 onions, chopped

  9. 3 (or more) cloves garlic, minced

  10. 1 rib celery, chopped

  11. 1 tomato, diced

  12. 1 cup raw, long grain rice

  13. 1-1/2 cups chicken stock

  14. 3/4 lb. smoked sausage, such as Kielbasa, sliced thin

  15. 1 lb. cooked ham, diced

  16. 8 green onions, chopped

  17. 1/4 cup minced parsley

Instructions Jump to Ingredients ↑

  1. In a bowl, mix salt, peppers, paprika and coat chicken with mixture. In a large, heavy pot with a tight-fitting lid, heat shortening. Add chicken and sear on medium heat until brown, about 3 minutes. Set aside. Add onions, garlic, and celery to pot and sauté until soft, about 2 minutes. Add tomatoes and blend. Add rice and cook until it is golden, about 2 minutes. Add stock, reserved chicken, sausage, and ham. Bring to a boil, stirring. Lower heat and cover. Cook over low heat for 30 minutes. Check rice for tenderness. If it seems too dry, but rice is not yet tender, add a little more stock, cover, and continue cooking. When rice is done add green onions and parsley and toss lightly to combine. Yield: 4 servings.


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