How To Make Southern Style Chicken Perlo with Andouille Sausage Recipe
The breast is the leanest part of a chicken. No wonder a lot of health buffs and fitness enthusiasts are drawn to this specific cut of meat. Besides that, you can make all kinds of dishes with it! Just take a look at this collection of chicken breast recipes, and you’ll be surprised by the range of options. Try it out and make everything from crispy baked dishes to tender slow-cooked renditions.
Serves:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz Andouille sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
Instructions
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
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Push the vegetables to one side of the pot and add the chicken thighs. Cook until browned on all sides, about 5 minutes.
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Add the Andouille sausage, paprika, thyme, oregano, salt, and black pepper to the pot. Stir to combine with the chicken and vegetables.
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Add the rice and chicken broth to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes, or until the rice is cooked and the liquid is absorbed.
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Remove from heat and let the Perlo sit, covered, for 5-10 minutes to allow the flavors to meld.
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Fluff the rice with a fork and serve the Southern Style Chicken Perlo hot, garnished with sliced green onions.
Nutrition
- Calories : 450kcal
- Total Fat : 23g
- Saturated Fat : 7g
- Cholesterol : 125mg
- Sodium : 1200mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 31g
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