SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE

Southern Style Chicken Perlo with Andouille Sausage image

A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 2h20m

Yield 6

Number Of Ingredients 12

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Ingredients

1 (3 pound) whole chicken
6 cups water, or as needed to cover
1 small onion, halved
1 bay leaf
1 sprig fresh thyme
salt and pepper to taste
1 tablespoon olive oil
1 pound andouille sausage, cut into bite-size pieces
1 ½ cups uncooked long-grain white rice
1 teaspoon paprika
3 cups Swanson® Chicken Broth
2 hard-cooked eggs, peeled and chopped

Steps:

Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.
Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Nutrition Facts : Calories 929 calories, Carbohydrate 40.8 g, Cholesterol 188.8 mg, Fat 68.4 g, Fiber 1 g, Protein 34.6 g, SaturatedFat 20.2 g, Sodium 1300.1 mg, Sugar 1.2 g