Description
A hearty one-pot Southern dish from South Carolina, featuring tender chicken, smoky sausage, and rice cooked together in a savory broth until fluffy and flavorful.
Ingredients
Scale
For the Crust:
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 1 lb smoked sausage (like kielbasa or andouille), sliced into rounds
- 2 cups long-grain white rice
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 bay leaves
- Chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, brown the sausage slices over medium heat until slightly crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chicken pieces to the pot and brown on all sides, about 5-7 minutes. Remove and set aside with the sausage.
- In the same pot, melt the butter and sauté the onion until soft, about 5 minutes. Add the garlic, thyme, and paprika, cooking for 1 minute until fragrant.
- Return the chicken and sausage to the pot. Pour in the chicken broth, add bay leaves, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until chicken is cooked through.
- Remove the chicken pieces, let cool slightly, then shred the meat, discarding skin and bones. Return the shredded chicken to the pot.
- Stir in the rice, bring back to a simmer, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Garnish with chopped parsley before serving.
Notes
You can customize the seasonings to taste.