Southern Style Chicken Perlo with Andouille Sausage Recipe

Place chicken in a large pot. Add water to cover onion bay leaf thyme sprig salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender about 50 minutes.

Transfer chicken to a cutting board or platter and let cool completely. Remove bones fat and skin from chicken. Chop chicken into bite-size pieces and set aside.

Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.

Bring to a boil; reduce heat cover and cook until rice has absorbed the broth about 30 minutes. Fluff the rice with a fork.

Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.