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

Remove chicken skin 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. Skin fat from broth. Cook sausage 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. Sprinkle with parsley.