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    Southern-Style Chicken Perlo with Andouille Sausage

    6 servings

    servings

    15 minutes

    active time

    2 hours 20 minutes

    total time
    Start Cooking

    Ingredients

    1 (3 pound) whole chicken

    6 cups water, or as needed to cover

    1 small onion, halved

    1 bay leaf

    1 sprig fresh thyme

    salt and pepper to taste

    1 tablespoon olive oil

    1 pound andouille sausage, cut into bite-size pieces

    1 ½ cups uncooked long-grain white rice

    1 teaspoon paprika

    3 cups Swanson chicken broth

    2 hard-cooked eggs, peeled and chopped (Optional)

    Directions

    Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

    Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

    Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.

    Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

    Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

    Nutrition

    Serving Size

    -

    Calories

    929 kcal

    Total Fat

    68 g

    Saturated Fat

    20 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    189 mg

    Sodium

    1300 mg

    Total Carbohydrate

    41 g

    Dietary Fiber

    1 g

    Total Sugars

    1 g

    Protein

    35 g

    6 servings

    servings

    15 minutes

    active time

    2 hours 20 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 (3 pound) whole chicken

    6 cups water, or as needed to cover

    1 small onion, halved

    1 bay leaf

    1 sprig fresh thyme

    salt and pepper to taste

    1 tablespoon olive oil

    1 pound andouille sausage, cut into bite-size pieces

    1 ½ cups uncooked long-grain white rice

    1 teaspoon paprika

    3 cups Swanson chicken broth

    2 hard-cooked eggs, peeled and chopped (Optional)

    Directions

    1

    Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

    2

    Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

    3

    Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.

    4

    Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

    5

    Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.