- (1/4 cup) Olio Beato Olive Oil - 25oz
- (1 lb) Chicken Breast
- (3) Celery stalks finely chopped
- (1) Medium onion finely chopped
- (1) Green pepper finely chopped (seeded)
- (1 cut into pieces) Regular Bratwurst
- (2) Garlic cloves minced
- (2 cups) Chicken stock
- (1 tsp) Bourbon Smoked Paprika
- (14 oz) Can of crushed tomatoes
- (1 cup) Long grain rice
Step 1 – Pour 1 cup of rice into a pot with 2 ½ cups of water. Bring to a boil. Cover and simmer until rice is almost fully cooked.
Step 2 – Finely chop the celery, onion, green pepper and garlic. Cut the bratwurst into ½ inch pieces.
Step 3 – Heat ¼ cup olive oil in a pan and turn heat to medium high. Allow oil to heat enough that when food is placed in pan it immediately sizzles.
Step 4 – Season chicken breasts with salt and pepper. Add chopped garlic and onion to pan and sauté for 1 minute. Push garlic and onion to the sides of the pan to allow room for the chicken. Cook chicken 5 minutes on both sides.
Step 5 – Remove chicken and add the rest of the chopped vegetables and sausage. Let sauté for about 8 minutes while cutting the chicken into ½ inch cubes. Rub chicken with the smoked paprika.
Step 6 – Stir in stock, crushed tomatoes and ½ cup water. Bring to a boil and add the chicken and rice. Let simmer until the liquid has reduced about halfway from where it started.