Recipe Categories
Poultry
Soup & Stews
Poultry Stew
1 1/4
bunches celery, chopped
2 tablespoons chopped garlic
3 bunches green onions, chopped
1/2 bunch fresh parsley, chopped
1 1/2 pounds onions, chopped
1 1/2 tablespoons vegetable oil
3/4 teaspoon garlic powder
3/4 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 teaspoon thyme
1 small bay leaf
1 tablespoon onion powder
3/4 teaspoon paprika
3 1/2 cups chicken stock
1/4 cup hot sauce
1/4 cup Worcestershire sauce
1 ham hock
3 pounds boneless skinless chicken thighs
2 pounds smoked sausage cut into 1/2-inch-thick slices
2 cups parboiled or long grain rice
Cook
vegetables in oil in a large pot over high heat until they begin to caramelize.
Reduce heat and cook until vegetables are very dark in color. Add spices and
herbs. Cook until herbs are aromatic. Add chicken stock, hot sauce,
Worcestershire sauce and ham hock. Bring to a boil and simmer until the smell of
vinegar is gone.
Add chicken and sausage. Bring to a medium boil and cook for 30 minutes.
Remove from heat and let stand for 30 minutes. Skim off desired amount of oil.
Discard bay leaf. Return to a boil. Stir in rice. Reduce heat to low. Cook,
covered, for 20 minutes. Stir thoroughly and cook, covered, for an additional 10
minutes.