Spanish-Style Chicken and Sausage
Source of Recipe
Master Chef Don Easley
"A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad."
List of Ingredients
1 tablespoon and 1 teaspoon olive oil
11 ounces sweet Italian sausage, sliced
2 (8 ounce) boneless, skinless chicken breast, cubed
2 medium onion, chopped
2 medium green bell pepper, chopped
3 cubes chicken bouillon
2-1/4 cups hot water
3/4 teaspoon salt
3/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1-1/3 cups frozen green peas
2 cups instant rice
3 medium tomatoes, diced
Heat oil in a large skillet over medium heat.
Stir in sausage, and brown well, about 5 minutes.
Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve.
Stir in salt, thyme, and garlic powder.
Pour into skillet.
Stir peas into skillet, and bring to a boil.
Cover, reduce heat to medium low, and simmer about 5 minutes.
Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.