This was so tasty! It was a little too spicy for the kids' tastes, but Sweetie Pie and I LOVED it!
INGREDIENTS
1 lb. boneless, skinless chicken thighs
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic
2 tsp. cayenne pepper (which makes this pretty spicy...you might want to decrease this to 1 tsp.)
2 tsp. black pepper
1 cup flour, divided in half
7 tbls. olive oil, divided
8 cups chicken broth
3/4 lb. smoked sausage
4 scallions, thinly sliced
salt and pepper
hot sauce
DIRECTIONS
Cut the chicken into serving pieces. Chops the celery, onions, green pepper, garlic and sausage. Combine the cayenne and black pepper and 1/2 cup flour in a bag. Place each chicken piece in the bag and shake until coated. In a large saucepan, heat 3 tbsp. of the oil. Brown the chicken pieces on all sides, turning a couple times. Remove them with a slotted spoon and set aside. Add the other 4 tbsp. of oil to the skillet, scraping up the browned chicken bits with a wooden spoon. Whisk in the second 1/2 cup of flour. Cook over medium-low heat for 5 minutes. Take the pan off heat and add the celery, onion, green peppers, and garlic, stirring them for 1-2 minutes.
Scoop this mixture into a soup pot and add the chicken broth. Bring to a boil, reduce to a simmer, and add the chicken and sausage. Cook for 30 minutes.
Top with scallions. Serve with rice, if desired.
1 lb. boneless, skinless chicken thighs
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic
2 tsp. cayenne pepper (which makes this pretty spicy...you might want to decrease this to 1 tsp.)
2 tsp. black pepper
1 cup flour, divided in half
7 tbls. olive oil, divided
8 cups chicken broth
3/4 lb. smoked sausage
4 scallions, thinly sliced
salt and pepper
hot sauce
DIRECTIONS
Cut the chicken into serving pieces. Chops the celery, onions, green pepper, garlic and sausage. Combine the cayenne and black pepper and 1/2 cup flour in a bag. Place each chicken piece in the bag and shake until coated. In a large saucepan, heat 3 tbsp. of the oil. Brown the chicken pieces on all sides, turning a couple times. Remove them with a slotted spoon and set aside. Add the other 4 tbsp. of oil to the skillet, scraping up the browned chicken bits with a wooden spoon. Whisk in the second 1/2 cup of flour. Cook over medium-low heat for 5 minutes. Take the pan off heat and add the celery, onion, green peppers, and garlic, stirring them for 1-2 minutes.
Scoop this mixture into a soup pot and add the chicken broth. Bring to a boil, reduce to a simmer, and add the chicken and sausage. Cook for 30 minutes.
Top with scallions. Serve with rice, if desired.
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