12 oz. skinless, boneless chicken thighs, cut into one inch pieces
1-1/2 Cups marinara sauce
1-1/2 Cups chicken broth
1/2 Cup chopped green onions
3 Cups cooked white rice
Instructions
Heat flour and oil in 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 frequently. Add
ground red pepper and chicken and 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 and stir in green onions. Serve over rice.
Serving
Suggestions
NOTE TO SELF, MAKE PLENTY OF RICE. WE ALWAYS EAT SECOND HELPINGS.
Originally Submitted
5/21/2017
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