serves 4-6
Ingredients:
2 tablespoons Gil's Gourmet California Extra Virgin Olive Oil
1lb. boneless skinless chicken breasts
1/2 teaspoon Big Sur Cowboy Rub
1/2 teaspoon Big Sur Seafood Seasoning
1 cup yellow onion, peeled and minced
1 cup green and red bell peppers, seeded and chopped
1/2 cup celery, chopped
4 each garlic cloves, peeled and minced
3 each bay leaves
1 teaspoon Big Sur Seafood Seasoning
1 teaspoon Big Sur Cowboy Rub
2 cups long grain white rice
1lb. smoked sausage, sliced
3 cups chicken or vegetable broth
1 15oz can fire roasted diced tomatoes
salt and pepper to taste
1-2 tablespoons fresh parsley, chopped
Instructions:
Heat olive oil in a large high-sided skillet or dutch oven over medium-high heat. While the pan preheats, pat the chicken breasts dry with a paper towel. Season chicken generously with cowboy rub and seafood seasoning then carefully place into the hot skillet. Cook chicken until golden brown but not cooked all the way through, about 2 minutes per side. Remove from the skillet and set aside to rest for 5 minutes, once rested, cut chicken into bite-sized pieces.
Add onion, peppers, celery, and garlic, sauté until tender-crisp and fragrant, about 2 minutes. Add spices and rice, stir to combine, and continue to sauté for 1 minute more. Add sausage, chicken, broth, and tomatoes, stir to combine and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes or until the rice is tender. Season to taste with salt and pepper. Before serving, garnish with fresh parsley.