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Here\u2019s a South Calinky Low Country dish. It\u2019s easily adjusted for various tastes, and don\u2019t feel you need to run out and get leeks or whatever to make it. <\/p>\n
You\u2019ll need:<\/strong><\/p>\n Some oil to start. I use olive oil You\u2019ll do:<\/strong><\/p>\n Heat the oil in a dutch oven or any pot with a lid to sear the chicken thighs, remove.<\/p>\n Brown the sausage slices, remove.<\/p>\n Add veg, saut\u00e9 until desired doneness is achieved. Deglaze with some white wine.<\/p>\n Add chicken stock and thighs, bring to a boil, reduce heat and simmer covered for 45 minutes.<\/p>\n Remove chicken thighs and add rice, again bringing to a boil and simmer covered for 20 minutes or so.<\/p>\n Shred the chicken, add to pot with sausage when rice is done. Stir to combine.<\/p>\n Serve and bask in the accolades of family and guests. Chilled white vino and crusty bread to go with, of course.<\/p>\n Be advised, this makes a For more of a Cajun flavor saut\u00e9 a Trinity (onion, celery, bell pepper) and use a Louisiana spice mix. Make\u00a0 a roux I gar-un-tee, then add the stock.<\/p>\n Or more classic French, saut\u00e9 onions, celery and carrots. \u2018shrooms too.\u00a0 Some recipes call for chopped fennel- can\u2019t stand the stuff, and I\u2019ll call out for pizza if it gets into the dish.\u00a0<\/p>\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n2 pounds skinless, boneless chicken thighs
\n1 pound smoked sausage of choice, sliced (kielbasa works)
\n1 leek, sliced
\n1 onion, chopped
\n2-3 cloves garlic, minced
\n3 cups chicken stock
\n2 cups white rice
\nWhite wine
\nS&P, Simon and Garfunkel herbs<\/p>\nmetric assload<\/del> a lot. The wife and I had this the evening I made it, a leftover dinner a couple nights later (it just gets better in the reefer), son #2 polished off a bowl, and there\u2019s STILL some left.<\/p>\n