Makes:
6 servings
Total Time:
1 hr 25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 cup uncooked long grain rice
- 2 cups chicken broth
- 1 lb. skinned and boned chicken thighs
- 1 1/2 tsp. Creole seasoning, divided
- 2 Tbsp. vegetable oil
- 1/2 lb. andouille or smoked sausage, sliced
- 1/2 small onion, chopped
- 1/2 small green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 cup frozen sliced okra, thawed
- 3 plum tomatoes, chopped
- 2 green onions, sliced (green part only)
make it
1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning. Cook chicken in hot oil in a large skillet over medium heat 3 minutes. Add sausage, and cook 3 to 4 minutes or until lightly browed. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning.
3. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.
Notes
Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge.
If you're in a hurry, follow Step 1 to cook it on a baking sheet.
