8 c. cooked rice
3 lbs. chicken, cut into serving pieces
1/4 c. green onion
1/4 c. green pepper
2 cloves garlic, crushed
Sausage, sliced
16 oz. canned tomatoes
1 1/2 c. chicken broth
1 1/2 tsp. salt
1 1/2 tsp. cayenne pepper
1/4 tsp. thyme
2 tbsp. oil
1/4 c. yellow onion
1/4 c. celery
1/4 c. parsley
1 lb. smoked sausage, sliced
8 oz. can stewed tomatoes
1/2 tsp. black pepper
1/2 tsp. sugar
1 bay leaf

Allow cooked rice to cool completely and break up any lumps. Heat oil in large Dutch oven and lightly brown chicken pieces on all sides. Remove from pan and saute vegetables. Add sausage and brown 5 minutes. Add browned chicken and remaining ingredients. Bring just to a boil. Reduce heat to simmer and cook uncovered till chicken is done (about 25 minutes). Stir occasionally, making sure there's always enough liquid. Add more water or broth if liquid evaporates too quickly. Taste and correct seasonings. Should be spicy. Remove bay leaf and remove chicken, cool it, debone it, and return it to Dutch oven. Tilt pan and skim excess fat off top, then with large spoon, stir in rice by the spoonful until moist, thick and neither soupy nor dry. Taste again and correct seasonings. Warm together over low heat, stirring frequently, and serve.