Seasoned chicken quarters and sausage simmered in a rich gravy with peppery red tomato rice.

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I love making a pot of stewed chicken and sausage once it starts to get cold. Stewed chicken is probably one of the easiest dishes. It requires one pot and a little time but the end results are totally worth it. This stewed chicken is all about that comforting thin gravy. It’s just enough to coat and glaze the meat and vegetables but it’s not enough to weigh everything down. I seasoned it with a bunch of savoriness amplifiers like Worcestershire sauce and dark soy sauce. This dish is super comforting and a great anytime meal. I served this dish with a bowl of quick red rice it’s reminiscent of a stuffed bell pepper minus the entire pepper. Check out my tips and tricks below for the best-stewed chicken and sausage with red rice. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST STEWED CHICKEN & SAUSAGE+ RED RICE

red rice: red rice gets its name from tomato paste. think of it like stuffed bell peppers without being served in bell peppers. the rice is sticky and red from simmering in tomato paste that gives the rice a sweet flavor and deep red color.

remove the skin: when stewing or braising chicken remove the skin. the seasoning has trouble penetrating the skin so leaving it on will most likely result in under seasoned chicken. the skin also becomes chewy and gelatinous. the skin can also add a layer of fat as the chicken cooks resulting in an oilier end product.

sausage first: rendering the sausage not only gets it crispy but it’s a nice seasoned layer of flavor to start searing your chicken and vegetables in.

flour: cook your flour. cooking your flour not only helps it seamlessly incorporate into the dish it also adds color. this dish gets color from dark soy sauce and Worcestershire sauce but it all starts with the flour. so cook the flour till it starts smelling nutty and darkens in color.

SIMILAR INGREDIENTS TO:

1. STEWED CHICKEN AND SAUSAGE
2. YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
3. CAJUN CHICKEN + WHITE WINE CREAM SAUCE+ MUSHROOM AND RED BEAN RICE

ENJOY THIS RECIPE WITH:

1. STEWED OKRA & TOMATOES
2. SOUTHWESTERN SHRIMP SALAD
3. CREAMY ALMOND BUTTER SWEET POTATOES

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Stewed Chicken & Sausage + Red Rice

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INGREDIENTS

• 4 Chicken Quarters
• Chicken Seasoning- 1Tb Each Black Pepper, Garlic Powder, Paprika, Paprika, salt to taste 1tsp each Sage & thyme
• 1 Sausage Link – sliced
• 2 Yellow Onions, sliced
• 1 Potato, sliced
• 1 Carrot, sliced
• 1-11oz Estrella Beer
• 2-3/4c Water
• 2TB Chicken Bouillon Powder
• 3TB Dark Soy Sauce
• 2Tb Worcestershire Sauce
• 2 Bay Leaves
• 2tsp Thyme
• 2tsp Black Pepper
• 8 Garlic Cloves
• 1/4c Flour
• RED RICE
• 2Tb Butter
• 1 Small Yellow Onion, minced
• 1/2 Yellow Bell Pepper, minced
• 5 Garlic Cloves minced
• 1tsp Salt
• 1tsp Black Pepper
• 5oz Tomato Paste
• 1.5c White Rice
• 3c Water
• 1tsp Chicken Bouillon

INSTRUCTIONS

• In a bowl combine all ingredients under chicken seasoning together and sprinkle over chicken. Season with salt enough to cover the chicken lightly.
• In a dutch oven add in sliced sausage. Cook for about 5 minutes till its browned and fat has rendered. Remove from the pan and set the the side.
• Add in chicken in even batches cook on both sides for 5 minutes till a deep golden brown has formed.
• Once all the chicken is done add in flour then move around the pan for 10 minutes till flour is dark brown.
• Add in carrots, onions and garlic. Cook for about 5 minutes. Season with salt.
• Add in all the liquids followed by bay leaves, thyme , soy sauce, Worcestershire, black pepper.
• Add the chicken,potatoes and sausage back to the pan. Then simmer for 1 hour till the chicken is fork tender. Adjust seasonings for the stew once chicken is fully cooked.
• To make the red rice start off with butter in a pan. Add in onions, bell peppers and garlic. Sweat for about 3 minutes.
• Add in tomato paste and move around the pan. Let the tomato paste cook for 5 minutes.
• Add in rice and liquids Lightly season with salt, bouillon and pepper.
• Boil for 8 minutes. Cover and simmer for 15-20minutes. Fluff rice and add in a little more butter and salt.
• Serve with stewed chicken and sausage.

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