Southern Style Chicken Perlo With Andouille Sausage

• 1 (3 pound) whole chicken
• 6 cups water, or as needed to cover
• 1 small onion, halved
• 1 bay leaf
• 1 sprig fresh thyme
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 pound andouille sausage, cut into bite-size pieces
• 1 1/2 cups uncooked long-grain white rice
• 1 teaspoon paprika
• 3 cups Swanson(R) Chicken Broth
• 2 hard-cooked eggs, peeled and chopped (optional)

1. Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
2. Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
3. Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson(R) Chicken Broth and browned sausage pieces.
4. Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5. Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

chicken, water, onion, bay leaf, thyme, salt, olive oil, sausage, longgrain white rice, paprika, swanson, eggs

Taken from www.allrecipes.com/recipe/245084/southern-style-chicken-perlo-with-andouille-sausage/ (may not work)