Ingredients
6
6 servings
- •6 cups water
- •1 (3 pound) whole chicken
- •1 medium onion, chopped
- •1 tablespoon salt
- •3.5 cups chicken broth
- •0.5 pound smoked sausage of your choice, sliced
- •1 cup long-grain white rice
- •2 tablespoons Italian-style seasoning
- •2 cubes chicken bouillon
Instructions
- Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a cutting board to cool for 10 to 15 minutes. Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid.
- Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
- Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 717
- Carbohydrate: 29g
- Fat: 43g
- Fiber: 1g
- Protein: 50g
- Sugar: 2g
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