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This is a low-allergen recipe; it has no eggs, dairy, soy, or wheat but it’s still complex and flavorful.
6 chicken thighs, boneless and skinless, cut into 1-inch chunks
2 tsp canola oil
1 cup andouille sausage, chunked
1 onion, chopped
1 celery stalk, chopped
1 green pepper, chopped
½ tsp cayenne pepper
1 tsp thyme, minced
1 tsp oregano, minced
1 tsp salt
½ tsp black pepper
2 cloves garlic, minced
1 14-ounce can whole, peeled plum tomatoes, with juice
1 14-ounce can tomato sauce
2 cups chicken broth
4 scallions, chopped
1 cup long-grain rice
In a large saucepan,
warm canola oil over medium heat. Add sausage; sauté until crispy on
the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté
until tender, about 5 minutes. Increase heat to medium-high, add
chicken thighs, and sauté until lightly browned, about 8 minutes.
Return heat to medium; stir in cayenne pepper, thyme, oregano, salt,
pepper, and garlic. Continue sautéing about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth,
scallions, and rice. Bring to a simmer; reduce heat to very low, cover,
and cook for 20 minutes.
Yield: 4 servings
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