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6 chicken thighs (about 2 pounds), skin removed
1 pound lean smoked sausage, cut in 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 medium onions, coarsely chopped
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
3 chicken bouillon cubes dissolved in 1/2 cup hot water
4 Bay Leaves
1 teaspoon Thyme Leaves
1 teaspoon Garlic Powder
1/2 teaspoon Ground Black Pepper
2 cups instant rice
1. Rinse chicken and pat dry. Place sausage,
bell peppers, onions, celery, tomatoes, bouillon and
water,
bay leaves, thyme and garlic powder in slow cooker.
Stir to blend well. Top with chicken and sprinkle
with black pepper. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH until
chicken cooked through and vegetables are tender.
3. Add rice; stir gently. Cover and cook 15 to
20 minutes until rice is tender. Remove bay leaves
and
chicken bones before serving.
IMPORTANT:
For best results, do not remove cover during cooking. |
