Stuff You Need
- About 4 boneless, skinless chicken thighs, cut into strips. I like thighs because they don't get stringy like boneless skinless white meat does.
- 2 or 3 pieces of Andouille sausauge, casings removed. You can also use Chorizo, but I like Andouille for it's more subtle flavors.
- One medium onion, diced.
- One Green Bell Pepper, diced
- One Red Bell Pepper, diced
- 2 Cloves Garlic, Minced (OR if you are like me and use the Garlic in a jar, 1 tsp)
- One Can diced tomatoes, drained (You can substitute with a can of RoTel if you want to give it a little extra kick)
- Half a small can (about 2 tbsp) Pineapple Chunks, drained.
- Two Cups Chicken Broth
- One cup long grain white rice
- Salt and Pepper
- One Teaspoon Cayanne Pepper
- 1/2 Teaspoon Parsley
- Chopped Green Onion for topping
- One teaspoon Vegetable Oil
Just a few of the ingredients I recommend.
To start, heat the teaspoon of oil over medium heat in a reasonably sized dutch oven or pot. Add the sausage and brown. Salt and Pepper your chicken and add to the pot until cooked through, about 8 minuites.
Chicken and Sausauge in a pot, obviously not done yet.
Once the chicken and sausage are cooked all the way through and show no pink spots, remove the meat and drain all but about one tsp of the drippings. Return to heat (reduced to medium low), add the onion and cook until soft, about 3 minuites. Add the Red & Green bell pepper and the garlic, cook another 2-3 minuites.
Add the pineapple, tomatoes, chicken broth, cayanne pepper and parsley and bring to a simmer. Stir in the rice and return to simmer. Lastly add the chicken and sausage in a single layer on top.
Cook for about 25 min, partially covered. Once it's done you can add the green onion (or your garnish of choice). The Tabasco Mild Green Jalapeno sauce is nothing short of awesome added to this dish.
Hope you like!