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Southern-Style Chicken Perlo with Andouille Sausage
Southern-Style Chicken Perlo with Andouille Sausage
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Savory low-country chicken and rice with flavorful andouille sausage, enhanced with Swanson Chicken Broth.
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
  • 1.5 cups uncooked long-grain white rice
  • 1 teaspoon paprika
  • 3 cups Swanson® Chicken Broth
  • 2 hard-cooked eggs, peeled and chopped
Instructions:
  • In a large pot, add chicken, cover with water, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer until chicken is tender, about 50 minutes.
  • Transfer the cooked chicken to a cutting board or serving platter and allow it to cool completely. Remove the bones, fat, and skin from the chicken, then chop the meat into bite-size pieces and set aside.
  • In a heavy pot, warm olive oil over medium heat. Cook sausage pieces until browned on all sides. Stir in rice and paprika until rice is coated with oil and browned bits are scraped from the bottom. Pour in chicken broth and add back the sausage.
  • Bring the mixture to a boil, then simmer covered until the rice has absorbed the liquid, approximately 30 minutes. Fluff the rice with a fork before serving.
  • Incorporate the chicken pieces into the rice and sprinkle with chopped hard-boiled egg right before serving.

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