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Louisiana Chicken

main dishes, chicken

1 tablespoon olive oil
1 large onion; coarsely chopped
1 tablespoon minced garlic
1 pound low-fat smoked sausage
--casings removed if necessary
--cut into 1/2-inch slices
2 1/2 pounds chicken parts
--preferably drumsticks; skinned
1 large green bell pepper; seeded and diced
2 stalks celery
--cut into 1/2-inch slices
28 ounces tomatoes; coarsely chopped
3/4 teaspoons dried thyme leaves
2 large bay leaves
salt; to taste
freshly ground black pepper; to taste
hot pepper sauce; to taste

1. In cooker, heat oil. Sauté onion and garlic until onion becomes soft, about 2 minutes. Stir in sausage, chicken, green pepper, celery, tomatoes, thyme leaves and bay leave. Scrape up any browned bits from bottom of the cooker and incorporate into mixture.

2. Lock lid in place and, over high heat, bring to high pressure. Adjust heat to maintain high pressure; cook 9 minutes. Reduce pressure with a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape.

3. Remove bay leaves; add salt, pepper and hot pepper sauce. Serve over hot rice.

Makes 6 servings. Preparation time: About 15 minutes. Cooking time: About 18 minutes.

Per serving: About 495 cal, 52 g pro, 11 g car, 27 g fat, 48% cal from fat, 219 mg cholesterol, 1061 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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