Recipe Summary

6 quarts


Ingredient Checklist


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

  • 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.


Oxmoor House Homestyle Recipes