Purlough
Ingredients
Instructions
- Boil chicken with bay leaves and celery stalks until completely cooked.
- Debone chicken and retain stock for later use. Discard celery and bay leaf.
- Cut bacon strips in half.
- Fry in medium Dutch oven or heavy pot with a tight fitting lid until done but not crispy.
- Remove bacon from pan.
- Saute onion in bacon grease until transparent.
- Do not discard grease.
- Add sausage to onion and cool until sausage is warmed up.
- Add chicken and bacon; heat until all are warm.
- Add chicken stock (chicken bouillon may be substituted), 2 cups of stock to each cup of rice.
- (To serve 4 people use 4 cups stock and 2 cups rice.)
- Bring mixture back to a low boil.
- Cover tightly and cook until rice is done, stirring often to prevent sticking (approximately 20 minutes).
Nutrition & Diet Analysis (per serving)
472
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).