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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. boneless chicken breast (skinless, rough chopped)
- 1/2 tsp. salt
- 1/4 tsp. black pepper (fresh ground)
- 2 Tbsp. vegetable oil
- 2 lb. andouille sausage (1/4" slices)
- 2 onions (each, medium, 1/4” dice)
- 1 green bell pepper (each, or red bell pepper, large, 1/4” dice)
- 1 cup green onions (fine chop, divided)
- 1 cup leaf parsley (flat-, fresh, minced, divided)
- 2 cloves garlic (minced)
- 3 cups long-grain rice
- 8 cups chicken stock
- 1/2 tsp. salt
- 1 tsp. ground red pepper
- 12 sprigs flat leaf parsley (to garnish, optional)
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Directions
- 1. In Dutch oven, over medium high heat add oil
- 2. Evenly, season all sides of chicken with salt and pepper
- 3. In Dutch oven, cook 1 pound of chicken at a time until browned on all sides, approximately 5 minutes
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