Southern Style Chicken Perlo with Andouille Sausage

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

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 5

Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Per Serving: 929 calories; protein 34.6g; carbohydrates 40.8g; fat 68.4g; cholesterol 188.8mg; sodium 1300.1mg.

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Having the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a must-have for all of home chef.