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Jalapeno Chicken Smokehouse Stew (Corrected)
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3 Esslöffelolive oil
Chicken legs; skin and knuckles removed
1 x ca. 450 gSmoked sausage; sliced 3/4 inch thick on bias
3 mitteljalapenos minced
1 Esslöffelgarlic minced
2 grossShallots minced
1/2 TeelöffelBarbecue spice
2 grossCarrots; split and cut into 1-inch pieces
Ribs celery; split and cut into 1-inch pieces
1 PriseSaffron
40 x ca. 30 gStrong fat-free chicken stock
1 grossYellow bell pepper; diced 1/4-inch
1 1/2 TasseUncle Ben's converted rice
2 Teelöffelsalt
1 Teelöffelblack pepper freshly ground
4 x ca. 30 gSugar snap peas; cut into thirds on bias
 Chopped fresh parsley as needed
die Zubereitung:

Another good sounding one from the National Culinary Review, Sept 97 issue. This one comes from Stanley B. "Doc" Jensen, Cec, Cce, Aac. He was the

Now, you purists, don't start going off on Chef Jensen for using Uncle Ben's rice! This contest was sponsored by them and all recipes had to have the product in them. So this is even more of a testimonial to a great chef if he can make Uncle Ben's taste like rice!

Heat oil in a 6-quart pot. Brown chicken and sausage. Add jalapenos, garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3 minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Add bell peppers and rice. Simmer 30 minutes longer. Add salt, black pepper and peas. Simmer 5 more minutes.

Per portion: Place 3/4 cup rice and vegetables in an individual bowl. Place one chicken leg in center; surround with four slices of sausage. Top with 3/4 cup broth and parsley.

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