Servings: 8 servings
Prep Time: 15
Cook Time: 40
2 tbsp. vegetable oil
4 boneless, skinless chicken thighs (about 1 1/2 lbs.)
8 ounces smoked sausage, cut into 1/2-inch slices
1 cup each chopped onion, bell pepper and celery
1 tbsp. minced garlic
1 1/2 cups uncooked regular rice
3 cups chicken broth
1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
8 ounces large shrimp, peeled and deveinedDIRECTIONS:
HEAT oil in large, deep skillet. Cook chicken and sausage in batches, about 20 minutes until well browned; remove. Add onion, pepper, celery and garlic and cook 2 minutes. Return chicken and sausage to skillet.
STIR in remaining ingredients, except shrimp. Bring to a boil over high heat. Reduce heat to medium-low.
SIMMER, covered, 15 minutes. Stir in shrimp and simmer 5 minutes or until rice is tender and chicken and shrimp are done.
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