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Tender chicken and rendered sausage stewed with roasted diced tomatoes, onions, peppers, celery, and garlic.
I really like stews. I figured the days that it will be cold are numbered. So let’s get them in while we can. One of my all-time favorites is chicken and rice. It is simple, comforting, and filling. It uses minimal ingredients so it’s something that’s great anytime. I just like to change it up depending on the season. For this chicken and rice, I like to add a darker roux. That way it has kind of a creole southern feel to it. The dark roux really helps add tremendous flavor and helps the look. It also gives you that all-day slow-cooked feel when it really only takes an hour.
This may taste like it took all day but it’s really done in a snap with minimal prep. To start it off I cube and brown all the meat, make my darkened roux. Then brown my veggies. From there I add all the wet stuff. Cover and let it go. It is really that simple. Once you start adding dark roux to your chicken and rice. You’ll never turn back. Don’t forget the rice and hot sauce!
Check out my tips and tricks below for the best-stewed chicken and sausage. Try this recipe out and let me know what you think
TIPS & TRICKS FOR THE BEST STEWED CHICKEN AND SAUSAGE
render the sausage: you want to start the sausage off in the pan alone. that way it can render off some of the fat. so that can be reused in the roux. to help build flavor. the sausage gets removed from the pan then the roux starts to get built before adding in the veggies. the sausage only gets added 20 minutes at the end of the cooking. so that it integrates into the stew but also keeps its texture. boiling it along with the chicken will only cause it to break down too much.
when it shreds: the chicken is done. the chicken will be seared first before anything else makes it in the pan. for my chicken stews, i like to give them a quick sear to keep it from producing that white cloudy froth it would when it just boils alone. shred the chicken before the sausage goes in. it’s just easier. don’t break it down too much make sure to leaves some chunks. scooping and stirring it always ends up breaking it up more.
brown the flour: the flour in the roux does two things. it makes for awesome deep flavor. which comes off very nutty and deep. it also gives it color. without browning the flour there is nothing that gives the stew much color. the canned tomatoes deepen the brown so it helps that.
bay leaf: the bay leaf is key to an amazing stew. i refuse to make one without it. it’s always the missing ingredients. make sure to have it on hand.
rice on the side: no matter what just serve the rice on the side. rice over time changes the texture of the dish. it continues to keep absorbing and once you put it in you cant take it out. so you need to make sure it is correct. when you put it on the side you can control how much goes in and how long it sits.
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