Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- ¼ teaspoon dried thyme
- 4 ounces diced chicken andouille sausage
- 4 garlic cloves, minced
- ¼ teaspoon ground red pepper
- 12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
- 1½ cups lower-sodium marinara sauce
- 1½ cups fat-free, lower-sodium chicken broth
- ½ cup chopped green onions
- 3 cups hot cooked white rice
Directions
1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.
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