This traditional dish is made healthier by replacing the commonly used white rice with brown. Low in fat and sodium-free, brown rice is an excellent source of magnesium, potassium and dietary fiber. To kick-up the heat, substitute spicy chorizo for the smoked sausage or add more cayenne pepper.
| Chicken and Sausage | ||
6 lbs |
chicken pieces |
2.8 kg |
3/4 cup |
olive oil |
175 mL |
3 lbs |
smoked sausage, cut into 1/2 inch (1 cm) pieces |
1.5 kg |
Over medium-high heat, brown the chicken pieces in the olive oil in a large
heavy shallow pan, working in batches. When the chicken is brown remove to a
tray and set aside.
Add the sausage to the pan and cook until browned.
| Vegetables | ||
6 cups |
chopped onion |
1.5 L |
6 cups |
chopped celery |
1.5 L |
6 cups |
chopped green pepper |
1.5 L |
12 |
garlic cloves, finely chopped |
12 |
Add the onion, celery, green pepper and garlic to the pan and cook until soft but not brown.
| Rice | ||
6 cups |
U.S. long grain brown rice | 1.5 L |
4.5 quarts |
chicken stock |
4.5 L |
1-1/2 tsp |
each of salt and ground black pepper |
7 mL |
1-1/2 tsp |
cayenne |
7 mL |
Add the rice and stir to combine.
Add the stock, salt, pepper and cayenne and bring to a boil.
Place the chicken pieces into the rice, cover and cook over low heat for 30 minutes
or until liquid is absorbed and the chicken is cooked.
| Garnish | ||
3 cups |
chopped fresh cilantro |
750 mL |
2 |
sliced jalapeño peppers |
2 |
YIELD: 24 SERVINGS
Source www.riceinfo.com
Remove from the heat, stir in the cilantro, cover and let rest for
10 minutes prior to serving.
Garnish with sliced jalapeños just before serving.