Chicken and Andouille Sausage with Rice

2 t oil
1 c chopped onion
½ c chopped green bell pepper
¼ c chopped celery
chicken breast cutlets (boneless, skinless)
salt and fresh pepper, to taste
1 T all-purpose flour (rice flour for gluten-free)
2 c water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
¼ c chopped scallion

Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.

Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.

Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice.


Cayenne Chicken

Coarse salt and ground pepper
¼ t cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 T olive oil
1 medium red onion, finely diced
2 T fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.