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Untamed Cookin' | Chicken, Sausage, Rice

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king of the grill even though we're not

grilling today

what's up everyone i'm alan thrall and today

today

we're gonna make something i love making

i make this probably once a week

sausage chicken and rice

and i like this meal for a few reasons

number one it tastes good

number two it can be eaten as leftovers

and number three it uses pretty much one

pan or one pot

so less dishes to clean and i made this

one day for

joey zap mary he ate the whole plate

scarfed it down and then said hey dude

can i please have some more

joey loves this stuff so

let's start first we're gonna do uh

chicken thighs so the two meats for this

chicken thighs and sausage

so you don't have to use these two meats

really you can use any meat

you could use ground turkey ground bison

ground beef these aren't the best

for macros if you're trying to watch

your calories but if you're making this dish

dish

for friends and family use the chicken

thighs and sausage because it tastes the

best i think

so i'm gonna start out already rinse

this chicken i'm gonna start off by just

cutting these

up into chunks and i'm just gonna do it

right in the same package that the

chicken came in so i don't have to wash

more dishes

i'm gonna season this chicken and you

can you can use whatever seasoning you want

want

uh salt and pepper really whatever

pre-made season you want salt and

peppers and mustard

i'm gonna use salt pepper which is this

here my barbecue

salt pepper seasoning and garlic powder

smoked paprika so those are the

seasonings i'm gonna use so

you're going to need a big pan because

there's going to be a lot of food in here

here

so don't use a small saute pan big pan

or even a large pot i guess you could do that

that

and now we're going to use sausage so

you can use

you can get a cooked sausage fully

cooked sausage and just slice it up

and then throw it in at the end this is

not cooked sausage

and i'm actually not going to use the

casing i'm just going to use the sausage

meat inside of it

if you want to just again get a pack of ground

ground

sausage meat you can do that whatever

you want

these were just cheap and they taste

good so

you take yourself one of these wieners

here you just slice

all right so i'm going to let this

chicken continue to go get a nice sear

on it

[Music]

so i've made this recipe before i

actually made it last year

it's a video called quarantine cooking

but i made it with

all i don't think i use chicken i just

use a sausage because that was all that was

was

available in the grocery store all the

meat was sold out

and i used all canned products

so if you tried that recipe and you

liked it try it with all these fresh ingredients

ingredients

and with chicken thighs much better than

the quarantine version

so you can just toss it in break it up

with the

okay i'm gonna show you guys how to cut

an onion how to chop an onion

so this is our weird looking yellow onion

onion

i don't know what happened to it this is

how you chop an onion easiest way to

chop it on you john

you're gonna take this is the top and

the bottom right this would be the sides

top and bottom you're gonna go from top

to bottom

just like this okay

and then what you'll do is this is the

the root part

that would be the top so you're going to

you can toss that attempt to

now what you're going to do is uh this knife

knife

needs to be sharpened this is a dull

knife what you'll do is

you got your root end here

you're going to slice into it this way

two slices so you have one here

and then one a little lower so you put

your fingers

on the onion just a slice not all the

way through

so you're going right about there and

then another slice

with this dull knife right here

okay so we got there and there then

you're just going to go

down on the top

boom so you got slices this way and this way

way

and then you're just gonna slice like this

and once it gets to be a little too tall

now we're going to take a bell pepper

you can use a green one

a red one a yellow one does not matter

i also like to use celery if you have

[Music]

you could take all this out all the meat

out and then cook the vegetables

but i don't want to dirty another pot or

another pan or plate

as few dishes as possible so i'm just

you don't have to worry too much about

the meat being fully cooked it should be

seared but it shouldn't doesn't need to

be fully cooked because this is going to

cook for a long time

so the chicken and the sausage i don't

have to worry about the

ready to eat right now because we're

going to sit in here for quite a while

for these vegetables and when we cook

the rice in this dish

another reason i like this dish that i

didn't mention at the start

is it really doesn't require any

culinary skill

if you can chop an onion and a bell pepper

pepper

i think you'll be good or even if you

can't chop

i would use that if i had one okay i'm

gonna throw in some garlic

now fresh garlic is always better

but i use garlic i cook with garlic

every time i'm cooking i feel like i use garlic

garlic

and it's just way more convenient to

have this rather than peeling and chopping

chopping

a bunch of cloves of garlic and i use

quite a bit so

i would say two or three

knife tips that's good enough

the thing about cooking it doesn't have

to be precise doesn't have to be exact

just add a little more or less of what

you want or what you don't like

it's kind of like lifting weights the

only way that you're going to get better

at lifting weights is to actually do it

cooking's the same way you got to cook

you got to practice you got to make mistakes

mistakes

learn what works what doesn't to get

better at cooking

you know you could go online and watch

videos about how to squat how to

deadlift you can read about programming

and you could know understand all of it

but you might not be very good at it if

you don't have much experience

doing it same way with cooking everyone

wants a certain

recipe to exactly follow that can be

helpful but

when it comes down to it you just got to

get in the kitchen get in the kitchen and

and

about this much

i'm gonna say it's good i mean you could

add a little bit of salt a little bit of pepper

pepper

because we didn't we didn't season the

vegetables but i feel like the sausage

and the chicken are salty enough

and we're gonna be adding chicken stock

so i think there's plenty of salt

we don't have to add any more here okay

so i'm just going to wait until these

onions are kind of translucent

clear they kind of disappear in the dish

and then we'll go on to the next step

if you are handling raw chicken or raw meat

meat

in any way that wooden spoon when i was

stirring around the raw chicken

i made sure to wash it wash it

afterwards you should

just be careful of cross contamination

one time uh i won't say his name

uh but i was john knows who he is but i

was at a uh i was at his house and he was

was

barbecuing for us and he was he had

tongs barbecue tongs

and he's uh he's flipping the chicken

that's pretty much done

he's about to take it off the grill but

he's also adding chicken to it so he's

got his

uh tray of raw chicken and he's using

these tongs grabs raw chicken puts it on

the grill

flips the cooked chicken grabs some raw

chicken puts on flips the cooked chicken

and he's doing that and then he he

realizes the chicken's done so he takes

the with the raw chicken tongs

he grabs all the chicken pieces that are

done and puts them on a plate and he's

like chicken's ready and

uh i'm so i'm just watching him i ate

the chicken but i'm watching him like

dude you're

slopping the tongs up in raw chicken anyways

anyways

and next you're gonna grab some white wine

wine

i don't even know what this is filled

peanut grigio

pinot grigio so a little white wine you

don't have to use white wine you can use

beer you can use wine i mean not water

you could use uh chicken stock but

you're just going to deglaze the pan so

what i'm going to do is

there's actually quite a bit of fat in

here but if you just throw a little bit

of that down

it's going to start bubbling boiling and

it's going to help you get those

chunks off of the pan

and if you let that cook it'll start to evaporate

so you see how quickly that uh evaporated

evaporated

all that wine that moisture just helps

this is jasmine rice and

and let that rice soak up some of the flavor

let that rice cook in there just for a

couple minutes [Music]

okay let this sit for about a minute and

then i'll stir it over

let the rice kind of char i'll stir it

around and then we're ready to add some liquid

liquid

and cook the rice [Music]

so you want to add two parts liquid for

one part rice

i did two cups of rice i'm gonna do four

cups of chicken stock

and this box of chicken stock is

conveniently four cups

i'm just going to dump it in here

okay now i'm not going to stir this too

much i'm just going to kind of

even it out you don't need to stir too

much because you don't want to rinse off

that starch if you watched my last

meal prep video about rinsing the rice

to make sticky rice you don't need to

make really sticky rice and do this so

you don't need to

mix this around too much just chop it up

a little bit so it's

even around the pan and then i'm going

to wait until this

kind of starts to boil and at that point

i'm gonna turn this down to medium low

like a rpe 3.5 out of 10

and then i'm going to slap this on and

we're going to sit for

uh 15 minutes while the rice is cooking

i'm gonna chop up some green onions and

parsley so

a little tip is put your herbs in a

cup of water and they'll last longer however

however

this parsley is not looking very good so

maybe it doesn't work as well as i thought

thought

so i'm going to take some of this sorry parsley

parsley

chopping up this sorry parsley

sitting here me and my dog marley

john you thirsty you want a beer hops

look at the time better get to the gym swerving

swerving

living in a van down by the river call

so i'm just to take some of this sorry parsley

parsley

chop it up and this is going to go in

once i check the rice at 15 minutes

if you want to use dried parsley you can

just fresh parsley pretty much looks

so john are you going to world's

strongest man no it's in sacramento

and then just open it up to spectators

did you hear that

yep but you have to get your slots

you can't just show up i got a few slots

just based on my availability

i'm going uh tuesday wednesday which are qualifiers

qualifiers

and then sunday for the atlas stones

i'll be there

they got a lot of strict restrictions though

though

it says no when you get your tickets it

says no

camera equipment so i can't bring this

uh and it says no

video or picture so i'm sure you can't

record or do anything on your iphone either

either

um so anyways i'll go but i'm not gonna

be able to

document any of it okay and i'm going to

take these

little baby cherry tomatoes and just

however many i want

i'm going to slice them all in half

okay so we got about that much parsley

that much

tomato and that much green onion we're

gonna wait till it's rice is done

okay 15 minutes and take a look at it

okay so we are still bubbling looks like

it's cooking a little more over here so

i'm going to move it this way

add in of course this is my cooking show

so i'll do whatever i want

[Music]

actually add the tomatoes at the very

end so the tomatoes are warm

but i don't want to add them too early

because i don't want to turn them to mush

five minutes as long as five minutes of

alright see i told you i ain't got no

recipe i'm just kind of winging it

and uh when it's done it's done take me

there it is sausage rice chicken dish

eat your heart out martha stewart thanks

for watching i'll probably do a couple

more of these

and if you'd like you can add your

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YouTube Transcript:
Untamed Cookin' | Chicken, Sausage, Rice