Chicken and Rice with Sausage and Olives
Serves six
We use an old-world style smoked garlicky kielbasa for this, but a smoked sausage from any culture (and they all have them) will give the dish a distinctive flavor.
¾ pound kielbasa sliced ¼ inch thick
6 chicken thighs, bone in, skin on
Tt Salt and pepper
2 medium onions, diced
1 cup uncooked white rice
1/8 tsp crushed dried red peppers
4 Tbsp chopped parsley
1 6 oz can pitted black olives (1 cup) drained
1 ¾ cup chicken broth
1 T (plus) cider vinegar
- In large oven-proof skillet with cover or Dutch oven brown sausages over medium heat. Drain well and set aside. Pour off any excess fat.
- In the same skillet brown chicken well (in the sausage fat) over medium heat. Add more oil if necessary
- Set the chicken aside and season generously with salt and pepper. Pour off excess fat.
- Sauté onions in the remaining chicken fat until limp, add rice and stir to coat with onions. Stir in pepper flakes, 2 T of parsley, sausages, olives and chicken broth. Arrange chicken pieces on top and sprinkle with vinegar and remaining parsley.
- Cover and bake in preheated 3750 oven for 30 minutes, remove cover and bake 5 minutes longer.
Delicious served with a bright, fruity red table wine like Beaujolais or Pinot Noir, a green salad and a crusty loaf.
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