Chicken with Andouille and Green Chili Stuffing
Wednesday, March 3, 2010 at 1:02PM 
This is adapted from a recipe out of Joy of Cooking, and I first made when Sean and I were in our first year of dating. He was impressed.
2 c. cooked rice (I use brown rice)
2 T. olive oil
1 small onion, roughly chopped
2 stalks celery, roughly chopped
2 cloves garlic, minced
3 andouille sausages, uncooked. Can also use any kind of spicy sausage, uncooked.
1/4 c. to 1/2 c. (depending on heat of chilis and taste) green chilis, roasted, peeled, and chopped. Can use frozen.
1/4 c. cilantro, roughly chopped
juice of one half of a lime
salt and pepper to taste
1 whole chicken
Cook rice according to package instructions. Preheat oven to 400. Meanwhile, heat oil on medium in big pan and sauté onions, celery, and garlic until they are sweat. Add sausage. When you add sausage, open up casing and squeeze out the sausage out of the casing. Cook through. Add chiles and cilantro. Add rice and stir to incorporate. Add salt and pepper and lime to taste. Stuff chicken with this stuffing and then truss. Cook in oven for about a hour or until chicken is done.