Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot.
  2. Add sausage; cook 5 to 7 minutes or until browned.
  3. Remove from pan; set aside.
  4. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned.
  5. Remove from pan.
  6. Drain fat leaving 1 tablespoon.
  7. Add onions, celery, green and red peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.
  8. Stir in chicken broth, reserved sausage and chicken, rice and paprika.
  9. Bring to a boil;.
  10. Cover and bake at 375°F for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
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