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1Step 1
- Season chicken with salt and black pepper.
- Heat in a large skillet 2 tablespoons of vegetable oil.
- Add the chicken and cook, turning once, until browned on all sides, about 10 minutes.
- Transfer the chicken to a plate.
2Step 2
- Add to the skillet and brown andouille sausage.
- Transfer to a plate with the chicken. Drain off all but two tablespoons of drippings.
3Step 3
- Add and cook, stirring until softened:
- 1 medium onion, chopped
- 1 medium green bell pepper, diced
- 1 celery rib, chopped
- 3 garlic cloves, minced
4Step 4
- Add and cook for 2 minutes, stirring to coat:
- 1 cup long-grain white rice
- 2 tablespoons tomato paste
- 1/4 to 1 teaspoon cayenne pepper to taste
5Step 5
- Stir in:
- 2 cups chicken stock or broth
- one 14.5 ounce can of diced tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
6Step 6
- Return the chicken and andouille to the skillet.
- Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through about 20 minutes.
- Cook, uncovered, until the sauce thickens, 5-8 minutes. Discard bay leaf and top with 1/4 cup chopped parsley.
