Chicken breast, smoked sausage, long grain rice, red pepper, onion, garlic, tomato sauce, paprika, thyme, and Adobo seasoning; use water and cooking oil as needed.
EBy Essie
Servings
4
2 pieces Chicken breast, boneless skinless
8 oz Smoked sausage
2 tbsp Cooking oil
1 piece Onion
1 piece Red pepper
4 clove Garlic
2 tsp Adobo seasoning
2 tsp Smoked paprika
1 tsp Dried thyme
1.5 cup Long grain rice
1 cup Tomato sauce
2 cup Water
Calories
817 kcal
Protein
43g
Carbs
88g
Fat
32g
Fiber
4g
Sugar
11g
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Sarah M. · Melbourne, AU
Prep and Sear
1. Cut the chicken breast into 2.5 cm (1 inch) cubes and toss with half of the Adobo seasoning. Slice the smoked sausage into 1 cm (0.5 inch) rounds. Dice the onion and red pepper, and mince the garlic.
2. Heat the cooking oil in a large deep skillet with a lid over medium-high heat. Brown the sausage rounds for 3 to 4 minutes until caramelized, then remove to a plate. Sear the chicken in the rendered fat for 4 to 5 minutes until golden outside, then remove to the plate with the sausage.
2 tbsp Cooking oil
Build the Base
3. Reduce heat to medium and cook the onion and red pepper in the skillet for 4 minutes until softened. Add the garlic, smoked paprika, thyme and remaining Adobo seasoning, and stir for 30 seconds until fragrant.
4. Add the long grain rice and stir for 1 minute to coat it in the spices and oil. Pour in the tomato sauce and water, scraping up any browned bits from the bottom of the pan, and bring to a boil.
1.5 cup Long grain rice,
1 cup Tomato sauce,
2 cup Water
Simmer and Finish
5. Return the chicken and sausage to the skillet and stir once. Cover and reduce heat to low. Simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed and the chicken reaches 74°C (165°F).
6. Remove from heat and rest covered for 5 minutes. Fluff with a fork, taste, and adjust seasoning with more Adobo seasoning if needed before serving straight from the skillet.
2 tsp Adobo seasoning
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