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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Tasse | water |
| 1 Esslöffel | salt |
| 1 mittel | onion finely chopped |
| 1 | 3-lb chicken or(3-4 whole ch |
| 1 Tasse | Long grain rice |
| 1/2 x ca. 450 g | sausage smoked, sliced |
| 2 Esslöffel | Herb seasoning |
| 1 Packung | "chicken and herb" seasoning |
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Measure 6 cups of water, salt, onion, and chicken.
Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces.
Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins.
Let come to a boil and turn to low, keeping covered the entire time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings
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