I used this recipe as a base idea for tonight's supper. I used boneless thighs and only 1 package of sausage, 1 quart organic chicken stock, and cooked it in the slow cooker on high for 2 hours (my meat was frozen when I put it in) and then on low for another 6. The meat was juicy and tender - and the drippings were perfect for cooking the rice in. This dish packs plenty of heat - it's a good thing the slow cooker takes some of the heat from the cayenne away. Everyone at supper tonight *loved* it. I served it over organic brown basmati rice and sauteed onions, yellow summer squash, and fresh okra.
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I used this recipe as a base idea for tonight's supper. I used boneless thighs and only 1...