Yield: 4 servings

 

2 T vegetable oil

1 chicken fryer, cut into 1/8ths, rinsed and dried

4 cups yellow onions, small dice

½ cup green bell pepper, small dice

¾ cup green onion tops, thinly sliced

1 cup tomatoes, peeled, seeded, small dice

1 T garlic, minced

2 T Italian parsley, minced

¾ cup baked ham (or taso), ½ inch dice

1 ½ cups lean pork, in ½ inch cubes

3 cups smoked sausages (Polish, French, garlic), ½ inch slices

 2 tsp. salt

½ tsp. black pepper

1/45 tsp. cayenne

½ tsp. chili powder

2 Bay leaves, crushed

¼ tsp. thyme (dried)

1/8 tsp. ground cloves

¼ tsp. basil (dried)

1/8 tsp. mace

1 ½ cups long-grain rice

3 cups chicken stock

 

Procedure:

 

De-bone the chicken. In a medium sized stock pot, heat the oil over medium heat. Brown the chicken, then remove. Add the vegetables, parsley, ham and pork. Cook over medium heat, stirring constantly for about 10 minutes or until everything is light brown. Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping the bottom well. Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom. Return the chicken to the pot; add the stock. Mix well; bring to a boil. Cover the pot and turn down to a simmer or place in a 350 degree oven. Cook 35 minutes, stirring occasionally. Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently. Remove bay leaves and serve immediately.

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