Photo: Greg Dupree; Styling: Buffy Hargett Miller
Hands-on Time
40 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 6 to 8 servings

Chicken, rice, and greens fill one soulful pot in our family-friendly take on a Lowcountry staple. Quick-cooking basmati rice helps turn this recipe into dinner in no time and stays fluffy throughout the entire cooking process.

How to Make It

Step 1

Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.

Step 2

Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage.

Step 3

Bring mixture to a boil over medium-high heat. Remove from heat; cover.

Step 4

Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.

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