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Red Beans and Rice with Chorizo and Chicken
My husband loves Red Beans and Rice. Until recently, he was eating it out of a can. I had to put my foot down. I want him to have the healthiest food possible, and that means cooking it myself. Needless to say, he loved my version of a classic New Orleans dish.
Here’s how I did it:
INGREDIENTS: YIELDS 8-10 SERVINGS
3 cans Red Beans, drained and rinsed
1 lb +/- Chorizo or Andouille Sausage
3 TBSP Olive Oil
¾ cup Green Bell Pepper, chopped
1 large Rib Celery, chopped
¾ cup Onion, chopped
2-3 TBSP garlic, chopped
2-3 Bay leaves
4-5 Bone-in Chicken Thighs (Depending on size)
1 tsp Black Pepper
½ tsp Chipotle Chili Pepper
¾ tsp Salt
1 ½ tsp dried Basil
1 tsp Parsley
1 tsp dried Sage
2 cups reserved Broth from Chicken
Optional: Garnish with Green Onions
PREPARATION:
In a 4-6 qt pot, drizzle a little Olive Oil in the bottom. Cut Sausage into 1” slices. Cook until browned and slightly crispy.
While Sausage and Veggies are cooking, place chicken in a separate pot, cover with water and simmer for about 30 min.
To Sausage pot, add another drizzle of Olive Oil, Green Pepper, Onions, Garlic, Celery, and Bay Leaves. Simmer for 5 minutes, stirring occasionally.
When chicken time is up, remove Thighs from their pot, RESERVING THE BROTH. Add thighs and 2 Cups of the Broth to Sausage/Veggie Pot. Cover and let simmer for 15-20 min. Remove Thighs and debone. Add meat back to Main Pot. An old secret to creamier Red Beans and Rice is to remove a good cup of the Beans and mash with a fork. Then add to the Main Pot. Add all the Seasonings and remainder of Red Beans. Simmer for another 10 min. Remove Bay Leaves and serve with White Rice.
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By Tika for CHEW WANNA EAT? © 2018
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