Recipe for Jalapeno Chicken Smokehouse Stew (Corrected) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 tbl Olive oil
4 x Chicken legs, skin and knuckles removed
1 lb Smoked sausage, sliced 3/4 inch thick on bias
3 med Jalapenos, minced
1 tbl Minced garlic
2 lrg Shallots, minced
1/2 tsp Barbecue spice
2 lrg Carrots, split and cut into 1-inch pieces
4 x Ribs celery, split and cut into 1-inch pieces
1 pch Saffron
40 oz Strong fat-free chicken stock
1 lrg Yellow bell pepper, diced 1/4-inch
1/2 cup Uncle Bens converted rice
2 tsp Salt
1 tsp Fresh-ground black pepper
4 oz Sugar snap peas, cut into thirds on bias
----------------- GARNISH ----------------
Instructions:
Instructions: This one comes from Stanley B. "Doc" Jensen, CEC, CCE, AAC. He was the

Now, you purists, dont start going off on Chef Jensen for using Uncle Bens rice! This contest was sponsored by them and all recipes had to have the product in them. So this is even more of a testimonial to a great chef if he can make Uncle Bens taste like rice!

Heat oil in a 6-quart pot. Brown chicken and sausage. Add jalapenos, garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3 minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Add bell peppers and rice. Simmer 30 minutes longer.

Add salt, black pepper and peas. Simmer 5 more minutes.

Per portion: Place 3/4 cup rice and vegetables in an individual bowl. Place one chicken leg in center; surround with four slices of sausage. Top with 3/4 cup broth and parsley.

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