New Orleans Chicken

 

This is a beloved chicken meal in my family. It's simple, and everything is prepared in a single pot.

 

yields 8 servings

Ingredient Checklist

1 (3 pound) whole chicken, skin removed and cut into pieces

⅓ cup all-purpose flour

1 tablespoon vegetable oil

½ pound smoked sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

3 roma (plum) tomatoes, chopped

1 teaspoon brown sugar

¾ teaspoon dried thyme

¾ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon ground allspice

1 ½ cups long-grain white rice

2 ¼ cups chicken stock

1 tablespoon chopped fresh parsley, for garnish

1 lemon - sliced, for garnish

 

Coat the chicken in flour, flipping to coat well.

Heat the oil in a large pot or Dutch oven over medium heat. Brown the chicken pieces for about 8 minutes on each side. Place on a platter.

In a large skillet, blend the sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice. Cook for 10 minutes, stirring periodically, over medium heat, or until peppers are soft.

 

Toss in the rice and stock. Tuck the chicken into the rice. Bring the water to a boil. Reduce heat to low and cover. Cook for 20 to 25 minutes, or until the liquid has been absorbed and the juices flow clear when the chicken is punctured. Garnish with parsley before serving. If desired, garnish with slices of lemon.