Heat the oil over medium heat in large stock pot.
Brown the chicken, then remove.
Add the vegetables, parsley, ham, and pork.
Cook over medium heat, stirring for 10 minutes, or until everything is brown.
Add the sausages and seasonings; continue cooking over low heat for 5 minutes, stirring occasionally and scrapping pan bottom well.
Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scrapping sides and bottom of pan.
Return the chicken to the pot; add the stock.
Mix well.
Bring to a boil.
Cover the pot and turn down to a simmer for 35 minutes, stirring occasionally.
Uncover the pot and cook 10 minutes.
Raise the heat to medium to allow the rice to dry out, stirring frequently.
Remove the bay leaves and serve immediately.
Ingredients
Directions
Heat the oil over medium heat in large stock pot.
Brown the chicken, then remove.
Add the vegetables, parsley, ham, and pork.
Cook over medium heat, stirring for 10 minutes, or until everything is brown.
Add the sausages and seasonings; continue cooking over low heat for 5 minutes, stirring occasionally and scrapping pan bottom well.
Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scrapping sides and bottom of pan.
Return the chicken to the pot; add the stock.
Mix well.
Bring to a boil.
Cover the pot and turn down to a simmer for 35 minutes, stirring occasionally.
Uncover the pot and cook 10 minutes.
Raise the heat to medium to allow the rice to dry out, stirring frequently.
Remove the bay leaves and serve immediately.
