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“As per the Neelys!”
READY IN:
50mins
SERVES:
8
YIELD:
1 large bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat.
  2. Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
  3. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
  4. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
  5. Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

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