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Chicken Smoked Sausage And Rice Recipe

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Smoked Sausage, Spicy Chicken Soup, and Pork Liver with Salted Eggs Liziqi.fan
Smoked Sausage, Spicy Chicken Soup, and Pork Liver with Salted Eggs Liziqi.fan from liziqi.fan

Description

This chicken smoked sausage and rice recipe is a perfect weeknight meal that is quick, easy, and flavorful. The combination of tender chicken, savory smoked sausage, and fluffy rice makes for a satisfying and delicious dish that will please the whole family.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. smoked sausage, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 1/2 cups long-grain rice
  • 3 cups chicken broth

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large skillet, heat a tablespoon of oil over medium-high heat.
  2. Add the chicken and smoked sausage to the skillet and cook until browned, about 5 minutes.
  3. Remove the chicken and sausage from the skillet and set aside.
  4. Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 3 minutes.
  5. Stir in the paprika, thyme, salt, and cayenne pepper.
  6. Add the rice to the skillet and stir to coat with the spices.
  7. Pour in the chicken broth and bring to a boil.
  8. Reduce the heat to low, cover, and simmer for 20 minutes.
  9. Add the chicken and sausage back to the skillet and stir to combine.
  10. Cover and continue to cook for an additional 10 minutes or until the rice is tender and the liquid has been absorbed.

Notes

For a spicier version of this recipe, add more cayenne pepper or a diced jalapeno pepper. You can also add diced tomatoes or okra for a Southern-style twist.

Nutrition Info

  • Calories: 450
  • Fat: 20g
  • Carbohydrates: 35g
  • Protein: 30g
  • Sodium: 1000mg

Recipe Tips

To make this recipe even easier, use pre-cooked chicken and smoked sausage. You can also use a rice cooker to cook the rice separately and then add it to the skillet with the chicken and sausage. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the microwave or on the stove with a splash of chicken broth to keep the rice moist. Serve with a side of steamed vegetables or a green salad for a complete meal.

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