2 1/2 to 3 lb. broiler-fryer chicken, cut up
2 c. water
1 1/2 c. salt
1/4 tsp. pepper
8 pork sausage links
1 c. uncooked regular rice
1 med. onion, chopped
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne red pepper
1 lg. clove garlic, finely chopped
1 (16 oz.) can stewed tomatoes, undrained

Remove skin from chicken if desired. Place chicken, water, salt, and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Skim fat from broth; strain broth. Cook sausage links in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining ingredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender, 30-40 minutes. Sprinkle with parsley if desired. 6 servings.