This is a traditional favorite
atfestivals, parties, and weddings.
| 1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed, and dried | 8 cups Chicken Stock (see page 36) or water |
| ½ cup oil | 1 tablespoon chopped garlic Salt to taste |
| 2 cups finely chopped onion | Ground cayenne pepper to taste |
| ½ cup chopped bell pepper | 1 cup chopped fresh parsley |
| 1 cup finely chopped green onions | 2 pounds smoked sausage, sliced ¼ inch thick |
| 3 cups long grain rice |
In a heavy, high-walled chicken fryer over a medium
heat, brown the chicken in the oil, stirring the meat around so it won’t
stick. After the chicken has browned, remove it from the pot. Then add
the onions, bell pepper, parsley, and green onions, and sauté until
the onions are clear. Stir in the sausage, rice, stock, garlic, chicken,
salt, and pepper. Continue cooking until nearly all the water has boiled
out, then reduce the heat to low, cover, and let simmer until the rice
is done, about 1 hour. Do not lift the lid for at least 1 hour.