3 tablespoons olive oil

2 pounds boneless skinless chicken thighs, chopped

Salt and pepper to taste

¼ pound Andouille Sausage, sliced ½ inch thick

1 large spring onion, finely chopped, tops included

1 Poblano Chile, seeded and finely chopped

1 medium celery rib, finely chopped

½ cup fresh corn kernels

½ teaspoon smoked paprika

¼ pound Lion’s Mane mushrooms, small diced

¼ teaspoon dried oregano

1 ½ cups Arborio rice

3 cups chicken stock

1 cup Doux South® Drunken Tomatoes, brine reserved

2 tablespoons fresh flat leaf parsley, chopped

1 tablespoon fresh thyme, chopped


In a large cast-iron skillet, heat olive oil until shimmering. Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches, if necessary, making sure that all of the pieces are evenly browned, about 6 minutes per side. Once cooked, transfer to a plate and set aside.

Add the sausage to the pan and cook until lightly browned on both sides 3-4 minutes. Add the sausages to the plate with the chicken.

Increase the heat to high and add the onion, pepper, celery, and corn. Cook the vegetables, stirring frequently until softened, about 3 minutes.

Next, add the smoked paprika, mushrooms, and oregano and cook until the mushrooms have softened.

Add the rice and Doux South® Drunken Tomatoes and cook, stirring constantly until well-coated and just beginning to brown.

Nestle the chicken pieces and sausage pieces into the rice and veggies and slowly add your chicken stock. Season with salt and pepper and bring to a boil over moderately high heat until the stock has been absorbed and the rice is tender and the chicken is cooked through.

Fold in chopped parsley and thyme.

Spoon the rice onto a plate and serve with your favorite hot sauce.