You will need:
- yellow onions
- green onions (I use frozen seasoning mix or Creole Seasoning Mix)
- rice (2 cups)
- chicken stock
- salt, black pepper, cayenne pepper (I use Tony's but some people don't like it)
- chicken or pork (I use bonelss, skinless chicken breasts most of the time)
- link sausage cut into bite size pieces
- cast iron skillet or dutch oven- must have a lid
- First, coat your chicken pieces in flour.
- Put some oil in the bottom of the skillet- coat the bottom
- Brown the chicken in the oil
- Take out chicken and put to the side. You may want to cut them up after they are not too hot.
- There will be some little bits of flour + oil that is crunchy-like, that is ok
- Now, sautee your veggies and garlic but don't burn it!
- Using your spatula, pick up the little crunchy bits and mix them all with your veggies.
- Add some chicken stock to help you pick up those little bits- just a glug or two.
- Next you can add your chicken pieces and sausage.
- Add 2 cups of rice
- After all of that, add water until all of the rice and meat are covered. I use some chicken stock and some water.
- Finally, add your Tony's (or salt, peppers, whatever).
- Put the lid on and turn the heat to medium for about 20 minutes.
- After that, stir (it's not easy to do) and fluff your rice- if you still have too much liquid- cook on low for a little longer. If your rice is still too crunchy- add some more chicken stock and cook for a little longer.
**Serve with white beans and cole slaw for a real south LA treat**
I am TERRIBLE at writing these things. I know that my recipe is not well written at all. I can answer questions though, if you have them.