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4 servings
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| 1 | pound | chicken strips | boneless, skinless |
| 1/2 | teaspoon | onion powder | |
| 1/2 | teaspoon | garlic powder | |
| 1/2 | teaspoon | oregano | fried |
| 1/2 | teaspoon | basil | dried |
| 1/2 | teaspoon | thyme | dried |
| 1/2 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | celery salt | |
| 2 | x | bay leaves | |
| 2 | tablespoons | paprika | |
| 3 | cups | long grain rice | |
| 1 | x | olive oil | as needed |
| 12 | ounces | chorizo sausage | cut into medium dice |
| 1 | x | green bell pepper | chopped |
| 2 | x | jalapeno peppers | chopped |
| 1 | medium | onion | chopped |
| 5 | bunches | scallions, spring or green onions | chopped |
| 3 | x | celery flakes | chopped |
| 6 | cloves | garlic | chopped |
| 6 | cups | chicken broth | |
| 1 | teaspoon | salt |
Trim the fat from the chicken thighs and then cut them into quarters.
Season them with salt, pepper, and cayenne pepper.
Heat up a large pot, add olive oil, and brown the chicken on each side.
Remove the chicken with a slotted spoon, set aside and then brown the sausage.
Remove the sausage and then sauté the peppers, onions, and celery.
Do not drain the grease between each item.
Use it to sauté the next item and add flavor to the final dish. Sauté the vegetables until, soft.
One minute before they are done add the garlic.
Then add the chicken, sausage, broth, rice and seasonings.
Cover, bring to a boil, and then simmer for 15 minutes.
| % Daily Value* | |
| Total Fat 38.0g | 58% |
| Saturated Fat 14.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 2448mg | 102% |
| Total Carbohydrate 135.0g | 45% |
| Dietary Fiber 4.0g | 15% |
| Sugars 8.0g | |
| Protein 41.0g | 82% |
| Vitamin A | 33% | Vitamin C | 16% | |
| Calcium | 10% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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