1 3-pound chicken, cut into serving pieces (or just use the equivalent in pieces-I like thighs)
2 Tbsp. Oil
2 Tbsp flour
1 pound smoked sausage
2 onions, minced
3 cups canned diced tomatoes
1 green pepper, minced
1 clove garlic, minced
3 cups water
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon Tabasco sauce
2 cups rice
3 green onions, minced
3 Tablespoons minced parsley
Season chicken with salt and pepper. In a Dutch oven, brown chicken pieces in oil on all sides. Remove chicken; add flour and stir until light brown. Add sausage which has been parboiled for 15 minutes (to render out some of the fat), drained and sliced. Stir in chicken, onions, tomatoes, green pepper and garlic. Cook, stirring constantly for 10 minutes. Add water, salt, pepper and hot sauce. Bring to a boil: add rice. When mixture comes to a boil again, stir thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or until rice is tender. Add green onions and parsley; stir lightly with a fork. Cover for 5 minutes longer to heat thoroughly.
8 servings.
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