| | Directions |
- In a large nonstick skillet over medium-high heat sprayed with cooking spray, add the sausage. Cook, moving the sausage from the bottom of the pot. Drain off the rendered fat and transfer to a 6-quart slow cooker.
- Add the chicken to skillet and brown lightly on all sides, again moving the meat frequently; add to slow cooker.
- Add onions, garlic, thyme, basil, and black and white pepper.
- Add 2 cups of the chicken broth to the skillet and bring to a simmer to dissolve the brown bits. Add to slow cooker with remaining chicken broth, cover and cook on high for 5 to 6 hours.
- About an hour before serving, bring a large pot of salted water to a full rolling boil, add rice and cook like pasta until tender, about 20 minutes. Drain well in a fine strainer and add to slow cooker. Add parsley and mix well. Makes 10 to 12 servings
- Note: Do not add salt to this recipe, because the sausages are so well seasoned. If desired, put salt shakers on the table for people to use if they desire.
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Servings: 12
|  | | Ingredients | | - | | 1 package Premio Basil Sausage, sliced |
| - | | 1 package Premio Fresh Argentinean Chorizo, sliced |
| - | | 2 1/2 pounds boneless skinless chicken thigh meat, cut into cubes |
| - | | 1 1/2 pounds onions - diced |
| - | | 2 tablespoons minced fresh garlic |
| - | | 1 teaspoon dried thyme |
| - | | 1 teaspoon dried basil |
| - | | 1/2 tablespoon coarsely ground black pepper |
| - | | 1/2 tablespoon white pepper |
| - | | 1/2 tablespoon red pepper flakes |
| - | | 8 cups chicken stock - divided |
| - | | 1 1/4 pounds long-grain rice |
| - | | 1 tablespoon freshly chopped parsley leaves |
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