- 1 (3 pound) whole chicken
- 6 cups water, or as needed to cover
- 1 small onion, halved
- 1 bay leaf
- 1 sprig fresh thyme
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound andouille sausage, cut into bite-size pieces
- 1 1/2 cups uncooked long-grain white rice
- 1 teaspoon paprika
- 3 cups Swanson® Chicken Broth
- 2 hard-cooked eggs, peeled and chopped (optional)
- Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
- Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
- Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson(R) Chicken Broth and browned sausage pieces.
- Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
- Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.
05/15/2018
recipepes.com
Southern Style Chicken Perlo with Andouille Sausage, recipe
PT15M
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5
455 calories
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