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Ingredients

• 3 tablespoons pure olive oil
• One 4-pound chicken, cut into 8 pieces
• Salt and freshly ground pepper
• 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick
• 1 Vidalia or other sweet onion, finely chopped
• 1 poblano chile or jalapeño, seeded and finely chopped
• 1 medium celery rib, finely chopped
• 3/4 cup fresh corn kernels
• 1 teaspoon paprika
• 1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced
• 1/2 teaspoon dried oregano, crumbled
• 1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli
• 3 cups chicken stock or canned low-sodium broth
• Hot sauce, for serving

Description

1. In A Large Enameled Cast-iron Casserole, Heat The Olive Oil Until Shimmering. Season The Chicken Pieces With Salt And Pepper And Cook Over Moderately High Heat, In Batches If…

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