Chicken and Rice

Serves 6

-1 whole chicken

-2 onions, cut in half

-3 garlic cloves

-1 teaspoon oregano

-1 bay leaf

-1 teaspoon of better than bullion

-1 48-ounce carton chicken broth

-1 package of smoked polish sausage, sliced into ½ inch pieces

-3 cups white rice

-1/2 teaspoon garlic powder

-1/2 teaspoon cumin

In a large pot add whole chicken, onions, garlic, oregano, bay leaf, chicken broth, 1/3 sausage and enough water to cover the chicken. Boil for 40 minutes then turn to medium heat for ten more minutes. Pull out the chicken and onion carefully.

Allow the chicken and onion to cool.

Cut up the chicken. Discard the bones and transfer meat into a bowl.

Take the onions and any of the garlic that is left and transfer them into a food processor. Blend until you form a mush.

Meanwhile boil 3 large tomatoes for 8 minutes. Remove from boiling water and carefully transfer them into a bowl of ice water. Remove skin and seeds.

In a pot add onion mush tomatoes, sausage, garlic powder, and cumin.  Let cook under medium-high heat for 15-20 minutes of until sausage starts browning and onions cook down. Add rice. Stir for 10 minutes. Add 6 cups of chicken broth (that you have been boiling). Let it boil then cover. Cook for about 25-30 minutes. When you lift the top the liquid should be evaporated. If so, take off the heat and recover for 20 minutes.

Taste and add salt if needed. Fluff and add chicken. Stir and serve.