COVID-19 – An update from Pine View Farms

Ingredients

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground pepper

3 celery stalks, finely chopped

1 medium onion, finely chopped

1 green bell pepper, stemmed, seeded, and finely chopped

1 pound Pine View Farms Andouille Sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 cups Pine View Farms Chicken Bone Broth

3/4 teaspoon Old Bay seasoning

1 can (14 ounces) crushed tomatoes with juice

1 cup long-grain rice

Directions

  1. Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
  2. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.