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Ингредиенты
- 1/4 c. extra virgin olive oil, plus
- 2 Tbsp. extra virgin olive oil
- 1/2 c. flour
- 4 stalk celery, minced
- 1 x green bell pepper, minced
- 1 med onion, minced
- 2 clv garlic, finely, minced
- 1 sm jalapeno pepper, diced
- 2 c. cubed cooked chicken
- 2 x mild Italian sausage, cooked, and, minced
- 6 c. chicken stock
- 1/2 c. dry white wine, (optional)
- 1/2 c. white rice
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp paprika
- 1/2 tsp chili pwdr
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
Инструкции
- In a saute/fry pan, heat 1/4 c. of the oil over medium-low heat. Gradually stir in the flour, and stir constantly for 10 min or possibly till the roux turns brown. Immediately remove from the heat.
- In a large soup pot, heat the remaining 2 Tbsp. oil. Saute/fry the celery, green pepper and onion for 3 min. Stir in the roux, garlic, jalapeno pepper, chicken, sausages, stock and wine, if using. Bring to a boil, stirring; reduce heat to a simmer.
- Stir in the rice, basil, oregano, paprika, chili pwdr, salt, black pepper and bay leaf. Simmer for 12 to 15 min or possibly till the rice is cooked. Remove the bay leaf and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 215 | 53% |
| Total Fat 24.15g | 30% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 675mg | 28% |
| Potassium 492mg | 14% |
| Total Carbs 26.09g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.85g | 1% |
| Protein 16.1g | 26% |
