Southern-Style Chicken Perlo with Andouille Sausage

Ingredients

• whole chicken (1 piece)
• water (6 cups)
• onion (1 small)
• bay leaf (1 )
• fresh thyme (1 sprig)
• salt (0 )
• pepper (0 )
• olive oil (1 tablespoon)
• andouille sausage (1 pound)
• long-grain white rice (1.5 cups)
• paprika (1 teaspoon)
• chicken broth (3 cups)
• hard-cooked eggs (2 )

Instructions

1. 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.
2. 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.
3. 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 chicken broth and browned sausage pieces.
4. Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5. Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 929
• fat: 68 g
• sats: 20 g
• carbs: 41 g
• fibre: 1 g
• protein: 35 g
• salt: 1.3 g