Southern-Style Chicken Perlo with Andouille Sausage

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 20 minutes

Ingredients

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 ½ cups uncooked long-grain white rice

1 teaspoon paprika

3 cups Swanson chicken broth

2 hard-cooked eggs, peeled and chopped (Optional)

Directions

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 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.

Nutrition

• Calories: 929 kcal
• Total Fat: 68 g
• Saturated Fat: 20 g
• Unsaturated Fat: 0 g
• Cholesterol: 189 mg
• Sodium: 1300 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 35 g