Chicken Perlo with Side Salad

Instructions

1. 1

   Cook Bacon and Sausage

   • Place a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, until crisp, about 5-7 minutes.
   • Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
   • Add the sliced sausage to the pot and cook until browned on both sides, about 4-5 minutes. Remove and set aside with the bacon.
2. 2

   Sear the Chicken

   • Pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
   • Increase the heat to medium-high. Add the chicken to the pot in a single layer, being careful not to overcrowd. Sear until golden brown on all sides, about 5-6 minutes total. Work in batches if necessary.
   • Remove the chicken and set aside with the other meats.
3. 3

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, bell pepper, and celery to the pot.
   • Cook, stirring occasionally, until softened, about 5-6 minutes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
   • Add the minced garlic and cook for another minute until fragrant.
4. 4

   Toast Rice and Combine Ingredients

   • Stir in the rinsed rice, smoked paprika, dried thyme, cayenne pepper, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Cook for 1 minute, stirring constantly, to toast the rice and bloom the spices.
   • Pour in the chicken broth and the undrained can of diced tomatoes. Stir everything together, ensuring nothing is stuck to the bottom.
   • Return the cooked bacon, sausage, and chicken to the pot. Bring the mixture to a rolling boil.
5. 5

   Simmer and Steam

   • Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
   • It is crucial not to lift the lid during this time to prevent steam from escaping.
   • After 20 minutes, turn off the heat completely and let the pot stand, still covered, for an additional 10 minutes to allow the rice to finish steaming.
6. 6

   Fluff and Serve

   • Remove the lid and gently fluff the rice and other ingredients with a fork.
   • Garnish with freshly sliced green onions and serve hot.