Serves 4 Difficulty
3 cups gf chicken stock 4 Tablespoons olive oil, divided 2 medium onions, sliced 2 cloves garlic, minced Salt and fresh ground pepper 1 chicken, cut into 8 pieces 1 gf brat sausage, or gf bulk sausage 1-1/2 cups rice 1/2 red bell pepper, sliced 1/2 cup frozen peas 1/4 teaspoon cumin 1/4 cup fresh cilantro, chopped
In a saucepan, bring chicken stock to a simmer over low heat.
In a large heavy skillet heat 2 tablesppons of oil over medium-high heat. Add brat or sausage to skillet; saute and brown. Remove to plate.
Season chicken with salt and pepper and add to skillet. Brown on all sides, then remove to plate.
Place remaining oil in skillet. Add onions, red bell pepper and garlic; season with salt and pepper. Cook until vegetables soften. Add rice and saute until rice begins to turn opaque. Sprinkle with cumin and add peas. Add chicken stock, reduce heat to low and cover. Cook for 20-25 minutes or until all stock has been absorbed and chicken is cooked through. Garnish with cilantro and serve.