Peasant Chicken And Sausage


Serves: 8
Total Calories: 236

Ingredients

2 pounds chicken breasts boneless, skin removed
salt
black pepper
1/2 cup flour
3 to 6 tablespoons vegetable oil
1/2 pound bulk Italian sausage
1 cup onion coarsely chopped
1 cup green bell pepper diced
2 garlic large, minced
1 (28-ounce) can tomato peeled, cut up and juice reserved
1 cup long grain rice uncooked converted
3 teaspoons chicken bouillon
3/4 teaspoon Italian seasoning dried crushed
1 cup peas thawed

Directions:

Cut chicken into 3/4 -inch pieces. Sprinkle lightly with salt and pepper. In a plastic bag, shake chicken and flour until chicken is evenly coated shake off excess flour.

In a 5-quart Dutch oven over medium-high heat, saute half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken, cover and keep warm. Reduce heat to medium.

In same Dutch oven, brown sausage. Drain sausage well, pressing out fat cover and keep warm. Remove all but 1 tablespoon of the drippings.

Saute onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender.

Add tomatoes with juice, rice, bouillon granules. Italian herbs and sausage. Bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes or until rice is tender and liquid is absorbed.

Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot.

Nutritional Facts:

Serves: 8
Total Calories: 236
Calories from Fat: 59

This Peasant Chicken And Sausage recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.


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