This meal is full of flavor and conveniently made in one dish! What’s not to like?
- 2 pounds boneless chicken breasts
- 9 ounces Amylu Andouille sausage cut into about 1/3″ slices
- salt to taste
- pepper to taste
- 3-5 tbsp olive oil divided
- 1 onion diced
- 3 cloves fresh minced garlic
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cups rice, uncooked
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 5 cups chicken broth
- 1 3/4 cups medium chunky salsa
- cilantro for serving
- 2-3 fresh limes for serving
Preheat oven to 350 degrees. Season chicken breasts with salt and pepper to taste.
Heat 1 tbsp olive oil in a dutch oven on stove top over medium heat. Add sliced sausage and brown, about 4-5 minutes. Remove from pot and set aside.
If needed, added another 1 tbsp of olive oil. Place as many chicken breasts as will fit in a single layer, and brown for 3 minutes per side. Set aside. Again, if needed, add another 1 tbsp of olive oil and repeat with remaining chicken.
Add 1 tbsp olive oil to pot. Then add onion, garlic, chopped red pepper, and chopped green pepper. Cook until softened, about 6 minutes.
Stir in rice, cumin, and oregano. Saute until all the rice is coated with oil, about a minute.
Stir in chicken broth, salsa, chicken thighs, and sausage. Bring mixture to a boil.
After mixture comes to a boil, cover dish with lid and place in oven. Bake for 60 minutes, covered.
Serve warm, topped with chopped cilantro and fresh lime juice.
Recipe from: Sugar Spices Life