You will be so happy after eating a Chicken Sausage Bowl. They are full of delicious vegetables and sautéed chicken sausage. Serve the whole thing over a steaming bowl of brown rice. Then your body will thank you for feeding it so many great products from the earth.

The beautiful Adelaide chicken sausage was the inspiration for this dish. I kept looking at these chicken sausages at Costco. I wondered, what can I make with these. So here is one of my all time favorites, Chicken Sausage Bowls. So hearty, so delicious and so good for you!

How to Make Chicken Sausage Bowls

Making the Brown Rice

1. Make the brown rice first since it takes 45 minutes to cook. Any brown rice will work, but I found a short grain brown rice at Costco and I am never going back to long grain brown rice. I love the chewy, nutty flavor of the rice. It holds up to anything you want to spoon on top.

2. Add the six cups of water to a saucepan with the chicken bouillon and rice. Bring everything to a boil. Stir everything together before putting the lid on the pan. Cook with the lid on for 45 minutes. Plan ahead so the rice will be done when the chicken sausage mixture is ready.

When you take the lid off, you are always looking for little holes in the top layer of rice. This is a sign that your rice is cooked correctly and completely.

Once the 45 minute timer goes off, turn off the heat, but leave the lid on. Let the rice sit for another 10 minutes to finish firming up and cooking.

Don’t like brown rice use white rice. You will love it!

Making the Chicken Sausage and Vegetables

1. Cut each chicken apple sausage into small triangles. Line up the sausages two at a time. Cut down the middle and put the flat side on the cutting board. Slice each of these in half. Now you have cut the link into fourths. Cut across the sausage in 1/4 inch increments until all the sausage is cut.

2. Cook the sausage in a large skillet. You will need to cook the sausage in batches. Each batch should cover the bottom of the skillet. After the sausage is brown with a few crunchy edges, take it out and set it aside. Keep cooking the sausages in small batches until all of it is cooked. Take out of the pan and set aside.

I like each sausage piece to have a little brown spot. Cooking the sausage until it is brown will leave a residue in the skillet. I have cooked the vegetables in there, but it makes them quite dark. Lately, I have been washing the skillet after cooking the sausage and I like how bright the vegetables look by doing this.

There are a lot of vegetables in this dish. The crunch of a well cooked sausage adds just the texture in this dish to take it to the next level. When I make this, I cook all the sausage in the package which is 12 sausages. I seriously cannot make enough of this. Everyone in my family loves it and it disappears.

Cutting the vegetables into small pieces makes the dish easy to eat.

3. Cut the bell peppers into small pieces. The seed core needs to come out of the peppers. Cut the tops off the bells peppers and pick out the seed core. I like to cut the peppers into thin strips and then cut across them to create little pieces of pepper.

4. Dice the onions and sauté. If the onions and the bell peppers are the same size, they will cook evenly. If you know anything about me, you know I like cutting vegetables and meat into small pieces. This way I can eat the dish without using a knife. I love digging into any dish and eating it right away.

5. Slice the Mushrooms and set aside. Make sure the dirt is brushed off and cleaned away from each mushroom. Slice each mushroom in half and place the flat side on the cutting board. Cut each half into six or seven slices. Push aside and continue to slice as many mushrooms as you like. I like a lot of mushroom. So I usually slice at least half of the 12 oz. container from Costco.

More dinners on Dina’s Diner that you might like.

6. Pour the olive oil or butter into a large skillet and get warm. You could add this right to the skillet you used to make the sausage, but I would highly advise cleaning the skillet before using it for the vegetables. The sausage has sugar in it and it will create a black coating on the bottom of the pan. I don’t like the black residue to coat the vegetables, so I always clean the pan before sautéing. Add the onions, bell peppers and cook for about 3-4 minutes and then add the mushrooms. Cook until the mushrooms release their water and become soft and limp.

7. Once the veggies are translucent and soft, about 5-6 minutes, add the chicken broth. Chicken bouillon is costly and takes up a lot of room in my pantry. For as much as I use it, I choose to make my own. I place chicken bouillon in hot water and let it soak for 4-5 minutes. I cup of water to each chicken bouillon cube or one teaspoon of chicken granules.

The recipe calls for chicken broth, for convenience. You can make it with two cups of water and 2 cubes of chicken bouillon. I love purchasing a large jar of chicken granules from Knorr. You need one teaspoon of chicken granules for each cup of water.

8. Salt and Pepper the vegetable mixture and add the cooked chicken sausage. Bring to a boil and reduce the heat to a simmer. Put the lid on and cook for 10 minutes.

9. You are ready to serve. Scoop up a large spoonful of brown rice in a bowl and then add a ladle of the vegetables chicken sausage mixture to create the perfect bowl. I love how well this keeps in the refrigerator. This is one of the dishes I make that the left overs never go bad because everyone loves it so much.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.

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