Chicken and Andouille Sausage

This right here is one of my favorite Anti-Inflammatory recipes ever. I love how the flavors of the ingredients give the broth such amazing flavor.  The andouille sausage gives the broth the slightest hint of heat, which I love. This dish is great to serve on any day of the year because you can make this as soupy or not as you like. When it's hot outside I generally don't add as much of the liquid because I'm not a huge soup fan when its hot, but when it's cold, I add a LOT more of the broth and less of the quinoa to make it feel more soup like.
*I know the picture doesn't look that appetizing with the chicken having the skin on, but leaving the skin on while cooking helps add more flavor to your broth. You can also remove the skin before cooking to have less calories and it will still taste great.



olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
4 chicken thighs, with bone
4  chicken drumsticks, with bone
salt and fresh pepper, to taste
2 cups water, or chicken broth (I use water though)
2 links (6 oz) andouille chicken sausage (regular andouille sausage works as well)
1 bay leaf
1/4 cup chopped scallion

1. Heat olive oil in a large pot to medium heat.
2. When hot, add the onion, peppers, and celery. Allow to cook 3-4 minutes making sure to stir occasionally to prevent sticking and burning.
3. Remove vegetables from the pot and add a little bit more olive oil.
4. Season the chicken pieces with salt and pepper and brown for 2-3 minutes on each side (this may need to be done in batches).
5. When all sides of chicken have been browned, add all chicken back to the pot along with cooked vegetables.
6. Add the water (or broth) sausage, bay leaf, and additional salt and pepper to taste.
7. Bring to a boil, cover, and reduce heat to low.
8. Simmer 30-35 minutes and remove the bay leaf. At this point you could also remove the chicken and shred and put back into the pot for easier serving or serve pieces whole.
9. Serve with quinoa and top with scallions.

**Randi's Side Notes**
~ Depending on the type of pot you use you may need to add a little more liquid to your pot so that the chicken is mostly submerged. If you choose to not do this, that is fine, you will just need to rotate your chicken every now and then.

This recipe was adapted from SkinnyTaste.