Recipe - Jalapeno Chicken Smokehouse Stew (Corrected)

3 tablespoon Olive oil
4 Chicken legs; skin and
knuckles removed
1 pound Smoked sausage; cut or sliced up 3/4
inch thick on bias
3 md Jalapenos; minced
1 tablespoon Minced garlic
2 lg Shallots; minced
One half teaspoon Barbecue spice
2 lg Carrots; split and cut into
1inch pieces
4 Ribs celery; split and cut
into 1inch pieces
1 pn Saffron
40 ounce Strong fatfree chicken
stock
1 lg Yellow bell pepper; minced
1/4inch
1 One half cup Uncle Ben's converted rice
2 teaspoon Salt
1 teaspoon Freshground black pepper
4 ounce Sugar snap peas; cut into
thirds on bias

GARNISH
Chopped fresh parsley as
needed

Another good sounding one from the National Culinary Review, Sept 97 issue.
This one comes from Stanley B. "Doc" Jensen, CEC, CCE, AAC. He was the
winner of the 1997 Senior Chef Superbowl.

Now, you purists, don't start going off on Chef Jensen for using Uncle
Ben's rice! This contest was sponsored by them and all recipes had to have
the product in them. So this is even more of a testimonial to a great chef
if he can make Uncle Ben's taste like rice!

Heat oil in a 6quart pot. Brown chicken and sausage. Add jalapenos,
garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3
minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover,
and simmer 20 minutes. Add bell peppers and rice. Simmer 30 minutes longer.
Add salt, black pepper and peas. Simmer 5 more minutes.

Per portion: Place Three fourths cup rice and vegetables in an individual bowl. Place
one chicken leg in center; surround with four slices of sausage. Top with
Three fourths cup broth and parsley.
Posted to CHILEHEADS DIGEST V4 #114 by Glen Hosey hosey@erols.com on Sep
6, 1997