Categories: Chicken, Entree

Ingredients

• 1/4 cup olive oil
• 1 pound boneless, skinless chicken breast halves
• Coarse salt and freshly ground pepper
• 3 celery stalks, finely chopped
• 1 medium onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 1 pound andouille sausage, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 cups homemade or low-sodium store-bought chicken stock
• 3/4 teaspoon Old Bay seasoning
• 1 can (14 ounces) crushed tomatoes with juice
• 1 cup long-grain rice

Directions

1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.

2. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

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