Jalapeno Chicken Smokehouse Stew

Recipe Ingredients

3 tablespoons	45ml	Olive oil
4		Chicken legs - skin and knuckles removed
1 lb	454g / 16oz	Smoked sausage - sliced 3/4 inch thick on bias
3		Jalapenos - minced (medium)
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Shallots - minced (large)
1/2 teaspoon	2.5ml	Barbecue sauce
2 teaspoons	10ml	Carrots - split and cut into (large) 1-inch pieces
4		Celery - split and cut into 1-inch pieces
1		Saffron
40 oz	1136g	Strong fat-free chicken stock
1 oz	28g	Yellow bell pepper - diced 1/4-inch (large)
1 1/2		Uncle Ben's converted rice
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Fresh-ground black pepper
4 oz	113g	Sugar snap peas - cut into thirds on bias
		Garnish
		Chopped fresh parsley as needed

Recipe Instructions

Another good sounding one from the National Culinary Review, Sept 97 issue. This one comes from Stanley B. "Doc" Jensen, CEC, CCE, AAC. He was the winner of the 1997 Senior Chef Superbowl.

Now, you purists, don't start going off on Chef Jensen for using Uncle Ben's rice! This contest was sponsored by them and all recipes had to have the product in them. So this is even more of a testimonial to a great chef if he can make Uncle Ben's taste like rice!

Heat oil in a 6-quart pot. Brown chicken and sausage. Add jalapenos, garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3 minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Add bell peppers and rice. Simmer 30 minutes longer. Add salt, black pepper and peas. Simmer 5 more minutes.

Per portion: Place 3/4 cup rice and vegetables in an individual bowl. Place one chicken leg in center; surround with four slices of sausage. Top with 3/4 cup broth and parsley.

Source:
Lucy Hough

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