Jalapeno Chicken Smokehouse Stew (Corrected)
| Yield: | 4 Servings |
| Categories: |
| 3 | tb | Olive oil |
| 4 | Chicken legs; skin and knuckles removed | |
| 1 | lb | Smoked sausage; sliced 3/4 inch thick on bias |
| 3 | md | Jalapenos; minced |
| 1 | tb | Minced garlic |
| 2 | lg | Shallots; minced |
| 1/2 | ts | Barbecue spice |
| 2 | lg | Carrots; split and cut into 1-inch pieces |
| 4 | Ribs celery; split and cut into 1-inch pieces | |
| 1 | pn | Saffron |
| 40 | oz | Strong fat-free chicken stock |
| 1 | lg | Yellow bell pepper; diced 1/4-inch |
| 1 1/2 | c | Uncle Ben's converted rice |
| 2 | ts | Salt |
| 1 | ts | Fresh-ground black pepper |
| 4 | oz | Sugar snap peas; cut into thirds on bias |
| GARNISH | ||
| Chopped fresh parsley as needed |
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