Ingredients Jump to Instructions ↓

  1. 3 Onions; chopped

  2. 1 cup Celery; chopped

  3. cup Chopped bell peppers

  4. 4 Garlic cloves; minced

  5. 1 tablespoon Spring onions; chopped

  6. 2 Sausages; sliced

  7. 2 Chicken breasts

  8. 1 cup Rice chicken stock

  9. 1 teaspoon Paprika

  10. teaspoon Oregano

  11. cup Olive oil

  12. Blackened steak seasoning

  13. Chopped parsley

  14. Salt

Instructions Jump to Ingredients ↑

  1. Marinate chicken in blackened steak seasonings or garlic, salt, chili. Heat up pan and add oil. Cook onions in oil for 3 minutes stirring. Add celery and bell pepper and cook 2 minutes. Brown chicken in a separate pan. Add sausages to brown a little. Stir into onions. Cook 2 minutes. Add garlic.

  2. Cook 2 minutes and stir in spring onions. Stir in rice until all coated with oil. Add paprika salt and oregano. Pour chicken broth and cook covered 25 to 20 minutes.(Very low heat). Stir in chopped parsley. Serve hot.

  3. Recipe by: Miriam Podcameni Posvolsky Posted to JEWISH-FOOD digest V97 #312 by "Jeffrey A. Freedman" on Nov 29, 1997


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