Egg free, Gluten free, Nut free
- 2 tablespoons vegetable oil
- 1 whole chicken, cut into 8 pieces
- 2/3 pound lean pork cut into 1 inch cubes
- 2 1/2 cups chopped onion
- 1 cup green bell pepper, chopped
- 3/4 cup thinly sliced scallion tops (the green bits)
- 3-4 sprigs lemon thyme
- 1 tablespoon garlic, minced
- 1/4 cup finely chopped parsley
- 1 cup smoked sausage, 1/2 inch slices
- 3 1/2 teaspoons salt
- 1/4 teaspoon chili, ground
- 1 teaspoon paprika
- 1/8 teaspoon cloves, ground
- 2 bay leaves
- 1 1/2 cups long grain rice
- 3 cups water
Wash chicken with cold water then pat dry with paper towel.
Heat a heavy-bottomed 1 1/2 gallon saucepan on high and add oil.
Brown chicken pieces, making sure to brown them all over for optimal flavor. Once pieces are browned, place them on a plate until all done.
To the saucepan, add pork, onion, bell pepper, scallion, lemon thyme, garlic and parsley. Stir to combine and brown, then reduce temperature slightly and cook for 15 minutes stirring regularly.
Add sausage, salt, chili, paprika, cloves, and bay leaves, cook and stir for a further 5 minutes.
Add browned chicken, rice and water then mix gently to combine.
Turn up the heat and bring back to a boil, stirring. Cover with a lid and turn the temperature back down to low and cook for 40 minutes.
Stir occasionally to prevent sticking, once ready let sit for a few minutes off the heat then serve straight away.
- This is a classic New Orleans dish and tastes really yummy.
- If you’re not confident with cutting a whole chicken, you can use chicken thighs (with the bone in) and legs. Just make sure the skin is left on as this is where the flavor is coming from.