1 1/2cupsonion(yellow onion chopped divided in half)
2Tablespoonsgarlic(Fresh diced)
1chicken(3-4 pounds whole)
4cupschicken broth
2cubes chicken bouillon
1/4cupbutter
½poundsmoked sausage (sliced)
4cupslong-grain white rice
3Tablespoonsgreen onion(Fresh diced)
Instructions
Place water, salt, celery, 3/4 cup onion and garlic in a large pot. Bring to a simmer.
Add chicken and bring all to a simmer only. Do not boil or chicken will be tough. Simmer about 1 hour. Skim off any foam that rises on top and discard.
Remove chicken and vegetables from pot and strain the liquid through a sieve. Remove skin and bones and chop remaining meat into bite size pieces and set aside.
Skim off any excess fat from the broth.
In a large dutch oven or heavy bottomed pot on medium heat, add the butter and fry the sliced smoked sausage and 3/4 cup diced onions until browned. Add in the chicken stock and bouillon and stir.
Add in 7 cups of the chicken broth into the sausage mixture.
Add the rice and chopped green onion and stir well. Add the chicken pieces and lightly stir.
Bring the mixture to a light simmer and cover.
Cook for about 20 minutes stirring gently once or twice until the moisture is absorbed and the rice is tender. Add additional broth if desired if it is too thick.
Garnish with fresh diced parsley and green onion if desired.