Servings: 4
Prep time: 20 minutes
Total time: 2 hours
Ingredients
1 pound|454 grams chicken legs and thighs
2 tablespoons kosher salt, plus more to taste
freshly ground black pepper, to taste
½ cup|118 ml plus 2 tablespoons canola oil
½ cup all-purpose flour
2 ribs celery, diced
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and diced
8 garlic cloves, minced
1 fresh cayenne pepper, stemmed and minced
6 cups|1 liter 420 ml chicken stock
1 pound|454 grams andouille sausage, sliced ¼-inch thick
2 cups long grain rice
3 tablespoons unsalted butter
1 bunch scallions, thinly sliced
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Directions
- Heat the oven to 350°F. Season the chicken all over with salt and pepper. Heat 2 tablespoons oil in a large saucepan over medium-high. Add the chicken and cook, flipping once, until browned all over, about 8 minutes. Transfer the chicken to a plate and set aside.
- Heat the remaining oil in the saucepan. Add the flour and cook, stirring constantly, until dark brown (like the color of chocolate), 6 minutes. Add the celery, bell pepper, and onion and cook for 1 minutes, then stir in the garlic and cayenne pepper. Cook 1 minute more, then stir in the stock. Bring to a low simmer over medium-low and stir in the 2 tablespoons salt. Simmer for 1 hour, then stir in the sausage and rice. Nestle the chicken on top, cover, and bake 30 minutes.
- Carefully remove from the oven and stir in the butter and scallions. Season with salt and pepper and serve immediately.
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