This is a cousin of jambalaya or perloo, and it should be fairly simple, with the chicken, sausage and rice as the stars. Any white meat works, and I used pheasant. This is a great one-pot meal for a Sunday supper, and you can make it a weeknight meal if you have leftover chicken and pre-made chicken broth.
1whole chicken, or 2 pheasants, about 3-4 pounds total
1yellow or white onion, chopped
1large white or yellow onion, chopped
2cupslong or medium-grain rice
1quartchicken broth(homemade above, or store-bought)
1poundsmoked sausage, cut into coins
3tablespoonschopped green onion
3tablespoonschopped fresh parsley
To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.
NOTE: The prep time reflects making your own broth. If you are using pre-made broth and leftover chicken, this whole thing takes only about 40 minutes.