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  • Complexity: medium


  • 1 broiler chicken, cut up, about 3 pounds (or chicken legs and thighs) Paprika
  • 3 tablespoons olive oil
  • 1 cup medium dice onion
  • 1 cup medium dice green bell pepper
  • 2 ribs celery, fine dice
  • 2 cloves garlic, minced
  • ½ pound smoked sausage, thinly sliced
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 teaspoon each of thyme, oregano, basil (add for depth of flavor)
  • 1 ½ teaspoon salt or to taste
  • ¼ teaspoon pepper
  • ¼ teaspoon hot pepper sauce (such as tabasco)
  • 1 pound shrimp, shelled and deveined


  1. Wash the chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove the chicken from skillet (traditionally bones are left in dish, but you may wish to debone for easier eating).

  2. Add onion, green bell pepper, celery and garlic. (Add a different herb to each veggie for depth flavor).

  3. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice and hot sauce.

  4. Return chicken and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until chicken and rice are tender.

  5. Stir in shrimp and cook about 3 minutes longer or just until shrimp turns pink.

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