Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Season chicken with salt and pepper; brown in hot oil in large saucepan or Dutch oven over medium-high heat.
  2. Add sausage; cook 2 to 3 minutes. Remove chicken and sausage from saucepan; set aside.
  3. Cook onions, celery, green peppers and garlic in same saucepan until tender crisp; stir in stock, salt, red pepper and reserved chicken and sausage.
  4. Bring to a boil; add rice and return to a boil. Simmer, covered, 30 minutes.
  5. Stir in onions and tomatoes, if desired.
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