Serves 8-10

INGREDIENTS

• 1 fryer, cut up (2 lbs of seafood can be substituted)

• 1 lb smoked sausage (or other smoked meat)

• Vegetable, Canola or Corn Oil

• 4 cups uncooked white rice

• 4 cups water

• 1 onion (chopped)

• 1 bunch scallions (chopped)

• 1 tsp minced garlic

• 2-3 bay leaves

• 1 can Rotel tomatoes (optional)

PREPARATION

1. In a large Dutch oven, add enough oil to cover bottom of pot.  Bring oil to high heat, then add chicken pieces.  Lower heat to medium, if necessary.  Cook and brown chicken to at least 75 percent done.  Let cool.  Bone chicken and return to pot. 

2. Add all other ingredients, stir well and bring to boil.  Reduce to low heat and cover.  DO NOT LIFT LID FOR 20 MINUTES. 

3. After 20 minutes, check to ensure rice is tender.  If not, cover and cook for additional 5-10 minutes.

4. Stir well and serve.

NOTE

If seafood is used, smoked meats are not recommended.