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Chicken, Sausage and Rice Casserole

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  Bacon slices 3 , cut into small pieces
  Finely chopped onion 2 Cup (32 tbs)
  Garlic 3 Clove (15 gm), peeled and minced
  Green bell pepper 1 , seeded and chopped
  Red bell pepper 1 , seeded and chopped
  Sweet sausage 3⁄4 Pound, cut into 1/2 inch slices
  Hot sausage 3⁄4 Pound, cut into 1/2-inch slices (Spicy)
  Unsalted chicken broth 5 Cup (80 tbs) (Preferably Homemade)
  Freshly ground black pepper To Taste
  Capers 1 Tablespoon
  Whole saffron 1 Teaspoon, crushed
  Whole chicken breasts 4 , skinned, boned and cut into bite-size pieces
  Paprika 1 Tablespoon
  Olive oil 2 Tablespoon
  Rice 2 Cup (32 tbs), uncooked
  Frozen peas 10 Ounce, thawed (1 Package)

In a large skillet, combine bacon, onion, garlic, red and green peppers and sweet and hot sausages.
Cook until onions are soft.
Spoon mixture into a 5-quart casserole dish.
Add 1/4 cup broth, black pepper, capers and saffron; mix well.
Sprinkle chicken pieces with paprika.
Heat olive oil in skillet.
Add chicken and cook until brown on all sides.
Add to sausage mixture.
Rinse rice in a colander; add to sausage-chicken mixture.
Add 4 cups chicken broth.
Bake, covered, in a preheated 400-degree oven 35 to 40 minutes, stirring once during baking.
If rice becomes dry, add some or all of the remaining 3/4 cup chicken broth.
When rice is tender, reduce oven temperature to 300 degrees.
Uncover casserole and stir in peas.
Cook 10 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken, Sausage And Rice Casserole Recipe