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Chicken And Rice Perlow With Shrimp and Spicy Smoked Sausage
Chicken And Rice Perlow With Shrimp and Spicy Smoked Sausage

Before you jump to Chicken And Rice Perlow With Shrimp and Spicy Smoked Sausage recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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While it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. Maybe the realization that an oven uses 75% more energy will encourage you to use the microwave more. Countertop appliances will boil water or even steam vegetables faster than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.

The kitchen by itself provides you with many small ways by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. It’s related to being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to chicken and rice perlow with shrimp and spicy smoked sausage recipe. You can cook chicken and rice perlow with shrimp and spicy smoked sausage using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken And Rice Perlow With Shrimp and Spicy Smoked Sausage:
  1. Provide 3-4 chicken breast
  2. You need 1 lb smoked sausage
  3. You need 1 onion
  4. Take 1 lb cooked shrimp
  5. Get 1/2-1 stick Butter
  6. Take 3 cups cooked rice
  7. Prepare Seasonings:
  8. Provide to taste Salt, pepper, garlic
  9. Take 2 packets Sazon
Steps to make Chicken And Rice Perlow With Shrimp and Spicy Smoked Sausage:
  1. Add chicken breast and seasonings to pot and bring to boil over medium high heat until reaches a rapid boil then reduce to a simmer until cooked throughout no pink about 30 min. Once reaches boil reduce heat to med low and cover with lid and stir occasionally for the 30 minutes
  2. Cook rice according to package directions and set aside until end can leave on burner once cooked just make sure off and fluff rice with fork before we mix at the end
  3. While chicken cooks dice your sausage up in bite size pieces and add diced onions to a frying pan big enough for all ingredients. I use a wok cook on a med high heat (I use an uncle johns brand)
  4. Once sausage cooked and onions translucent add shrimp. I dice shrimp as well.. About 5 minutes just long enough to warm and soak flavor
  5. Now add 1/2 to a stick of butter and shredded cooked chicken from beginning and season (this is when the Tampa girl comes in and I add two packets of Sazon along with salt garlic pepper) and simmer stirring occasionally for 15 minutes covered on low
  6. Now dump cooked rice and mix all of it throughly rice soaks up juices so don't be afraid of the butter or liquids
  7. Once throughly mixed taste add more seasonings if like and enjoy! Will look like this…. I put hot sauce and few chopped raw onions on top, but kids eat just the way it is!
  8. Great next day for breakfast fried in skillet until warmed back up and then top with fried egg!!! Yummy😋

This is a no-seafood paella, flavored completely with chicken and smoked sausage. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position Next time I will use shrimp and just add it to the end. I left out the cayenne pepper and used. Drain the sticky rice well, then transfer to a steamer lined with either muslin or a clean tea towel, spreading the rice evenly.

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