Chicken & Sausage with Rice
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | each |
chicken legs
|
* |
⅛ | teaspoon |
black pepper
|
|
1 | pound |
italian sausage
1 inch pieces |
* |
2 | each |
green bell peppers
cut in strips |
|
1 | clove |
garlic
minced |
|
28 | ounces |
tomatoes, canned
|
|
½ | pound |
mushrooms
quartered |
|
1 | each |
bay leaves
|
* |
½ | teaspoon |
salt
|
|
2 | tablespoons |
vegetable oil
|
|
2 | cups |
rice
uncooked |
|
1 | large |
onions
sliced |
|
½ | cup |
red wine
|
* |
¾ | cup |
chicken broth
|
|
1 | teaspoon |
basil
crushed |
* |
¼ | teaspoon |
sugar
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | each |
chicken legs
|
* |
0.6 | ml |
black pepper
|
|
453.6 | g |
italian sausage
1 inch pieces |
* |
2 | each |
green bell peppers
cut in strips |
|
1 | clove |
garlic
minced |
|
809.2 | ml/g |
tomatoes, canned
|
|
226.8 | g |
mushrooms
quartered |
|
1 | each |
bay leaves
|
* |
2.5 | ml |
salt
|
|
3E+1 | ml |
vegetable oil
|
|
473 | ml |
rice
uncooked |
|
1 | large |
onions
sliced |
|
118 | ml |
red wine
|
* |
177 | ml |
chicken broth
|
|
5 | ml |
basil
crushed |
* |
1.3 | ml |
sugar
|
Directions
Season chicken with salt and pepper.
In a large skillet heat oil.
Add chicken and cook, turning, until browned, about 5 minutes.
Remove and set aside.
Add sausages to skillet and brown.
Remove and set aside.
Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes.
Stir in wine and simmer 2 minutes.
Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
Return chicken and sausages to the skillet.
Reduce heat; cover and simmer 35 to 40 minutes until chicken is tender.
Remove and discard fat.