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Recipe Summary

Yield:
6 quarts
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Ingredients

Ingredient Checklist

Directions

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  • Combine salt and pepper; sprinkle evenly over chicken pieces, coating well.

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  • Heat oil in a large Dutch oven. Add chicken pieces, a few at a time. Brown on all sides; drain on paper towels. Set aside. Reserve oil in Dutch oven.

  • Add onion and garlic to Dutch oven; sauté until onion is tender. Remove onion and garlic; drain well, and set aside. Add sausage to Dutch oven. Cook over medium heat until browned. Drain on paper towels. Discard pan drippings.

  • Return chicken pieces, onion, garlic, sausage, and water to Dutch oven. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender. Add green onion, parsley, and rice; stir well. Cover and cook over low heat 45 minutes or until liquid is absorbed.

Source

Oxmoor House Homestyle Recipes