Southern-Style Chicken Perlo with Andouille Sausage

A popular low-country chicken and rice dish prepared with Swanson Chicken Broth and smoky, spicy andouille sausage.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 929 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon paprika
• 1 bay leaf
• 1 (3 pound) whole chicken
• 1 sprig fresh thyme
• 6 cups water, or as needed to cover
• 3 cups Swanson® Chicken Broth
• 1 small onion, halved
• 1 pound andouille sausage, cut into bite-size pieces
• 2 hard-cooked eggs, peeled and chopped
• 1.5 cups uncooked long-grain white rice

Recipe Instructions

Step 1

Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

Step 2

Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

Step 3

Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

Step 4

Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Step 5

Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.