Southern Style Chicken Perlo with Andouille Sausage recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1300.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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 Swanson® 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.

Recipe Yield

6 servings

Recipe Note

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

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