Jazzy New Orleans Chicken

Name: Jazzy New Orleans Chicken
Total time: 45
Yield: 8
Ingredients: 1 (3 pound) whole chicken, skin removed and cut into pieces; 0.33333334326744 cup all-purpose flour; 1 tablespoon vegetable oil; 0.5 pound smoked sausage; 2 cloves garlic, minced; 1 onion, chopped; 2 red bell peppers, chopped; 3 roma (plum) tomatoes, chopped; 1 teaspoon brown sugar; 0.75 teaspoon dried thyme; 0.75 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground allspice; 1.5 cups long-grain white rice; 2.25 cups chicken stock; 1 tablespoon chopped fresh parsley, for garnish; 1 lemon - sliced, for garnish

Recipe by Charlene from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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1 (3 pound) whole chicken, skin removed and cut into pieces
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0.33333334326744 cup all-purpose flour
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1 tablespoon vegetable oil
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0.5 pound smoked sausage
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2 cloves garlic, minced
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1 onion, chopped
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2 red bell peppers, chopped
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3 roma (plum) tomatoes, chopped
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1 teaspoon brown sugar

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0.75 teaspoon dried thyme
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0.75 teaspoon dried oregano
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0.5 teaspoon salt
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0.25 teaspoon ground allspice
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1.5 cups long-grain white rice
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2.25 cups chicken stock
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1 tablespoon chopped fresh parsley, for garnish
•

1 lemon - sliced, for garnish

Instructions

Dredge chicken in flour, turning to coat all over.
In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.