Yield: 4 servings
|3 tablespoons||Olive oil|
|4||Chicken legs; skin and knuckles removed|
|1 pounds||Smoked sausage; sliced 3/4 inch thick on|
|3 mediums||Jalapenos; minced|
|1 tablespoon||Minced garlic|
|2 larges||Shallots; minced|
|½ teaspoon||Barbecue spice|
|2 larges||Carrots; split and cut into 1-inch|
|4||Ribs celery; split and cut into 1-inch|
|40 ounces||Strong fat-free chicken stock|
|1 large||Yellow bell pepper; diced 1/4-inch|
|1½ cup||Uncle ben's converted rice|
|1 teaspoon||Fresh-ground black pepper|
|4 ounces||Sugar snap peas; cut into thirds on bias|
chopped fresh parsley as -needed Another good sounding one from the National Culinary Review, Sept 97 issue. This one comes from Stanley B. "Doc" Jensen, CEC, CCE, AAC. He was the winner of the 1997 Senior Chef Superbowl.
Now, you purists, don't start going off on Chef Jensen for using Uncle Ben's rice! This contest was sponsored by them and all recipes had to have the product in them. So this is even more of a testimonial to a great chef if he can make Uncle Ben's taste like rice! Heat oil in a 6-quart pot. Brown chicken and sausage. Add jalapenos, garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3 minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Add bell peppers and rice.
Simmer 30 minutes longer. Add salt, black pepper and peas. Simmer 5 more minutes.
Per portion: Place ¾ cup rice and vegetables in an individual bowl.
Place one chicken leg in center; surround with four slices of sausage. Top with
¾ cup broth and parsley.