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1 package Smoked Sausage (the Hillshire Farms type)

6 slices bacon

1 ½ pound chicken breast cubed

4 cups chicken broth

1 cup yellow rice with saffron

1 cup white rice

1 whole onion chopped

1 zucchini

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1. Cut sausage, chicken, and bacon into bite sized pieces.

2. Finely chop onion and zucchini.

3. Saute onion, sausage, and bacon until the onions are tender.

4. Add chicken broth, bring to a boil.

5. Add chicken and boil for 10 minutes.

6. Add zucchini and uncooked yellow and white rice and bring to a boil for one minute.

7. Put a lid on the pot and turn temperature down to the lowest setting.

8. Cook for 20 minutes. DO NOT REMOVE THE LID DURING THIS COOKING TIME.

9. Remove from heat and let it sit for 10 minutes before you remove the lid.

10. Serve with bread and butter.

NOTES

Traditional variations and tricks:

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use dark meat bone-in chicken leg quarters. It adds a little more fat to the meat, gives it a little more flavor, and makes the rice a little more sticky.

don't be afraid to experiment with ingredients. Everyone's Pileau is a little better and a little different. Try using some ham, ground sausage, even vegetables.

sometimes the amount of rice can be a difficult judgement if your liquid is evaporating quickly. When judging how much rice to add to the liquid, a good rule of thumb is to pour rice into the center of the pot until the rice mounds up just above the surface of the broth.

use more liquid. This makes the grains more separate and less sticky, or boggy.

for additional flavor, use smoked meat stock instead of plain chicken broth.

to make the dish leaner, put stock in the refrigerator overnight, then remove the hardened fat that rises to the top before continuing with the recipe.

measure stock and rice in an exact two-to-one ratio, then bring the mixture to a boil on top of the stove.

to finish the cooking process put the pileau in a cast iron Dutch oven and put it in the stove at 350 degrees for 30 minutes.

use 2 tablespoons Kitchen Bouquet seasoning and browning sauce.

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