2 qts. chicken stock, low sodium
4 c. tomatoes, canned, low sodium, diced, with juice
2 T. smoked paprika
½ t. ground bay leaf
2 lbs. Black Pearl Medley
4 c. green bell pepper, ¼” diced
2 c. celery, ¼” diced
2 lbs. chicken, cooked USDA fajita
1 lb. smoked turkey sausage, cooked, sliced on the bias
4 c. scallions, thinly sliced
Combine the chicken stock, tomatoes, smoked paprika and ground bay leaf in a stockpot and bring to a boil.
Into each 2½” hotel pan, place 2 lbs. Black Pearl Medley, 4 c. green bell pepper, 2 c. celery, 2 lbs. chicken, 1 lb. sausage and 3 qts. hot stock mixture.
Stir well to distribute ingredients, cover tightly with parchment paper and foil and bake in a 350°F oven for 50 minutes or until rice is cooked.
Remove foil and parchment paper, add the scallions and stir with a rubber spatula to combine.
Keep covered in a warmer until ready to serve.