9 chicken thighs
1 lg. onion
4 ribs of celery
5 cloves garlic
1 bell pepper
1 sm. can tomato sauce
1 lb. smoked sausage, sliced thin
Parsley flakes
Worcestershire sauce
Tabasco sauce
Salt & pepper
1 1/2 c. rice, uncooked
3 bay leaves (remove later)

Boil chicken (or cook in microwave) and reserve liquid. Cook sausage in microwave about 4 minutes in a little water. Remove sausage from liquid and, if desired, liquid from chicken and sausage. Refrigerate so grease can be removed from drippings.

Saute chopped onion, celery, bell pepper, and garlic in a little corn oil. Add cut up chicken, sausage and tomato sauce. Add seasonings to taste. Cook for 30 to 45 minutes on low heat. Add 3 cups of reserved liquid and rice. Cook, covered until rice is tender, about 30 to 35 minutes. Serves about 8.

TO COOK CHICKEN IN THE MICROWAVE: Place chicken with a little onion, celery, salt, and pepper and water in a 3 quart casserole. Cover. Cook on HIGH 20 minutes. Remove chicken from liquid and when cool, pick the meat off of the bones. Strain liquid and throw away boiled seasonings. Reserve liquid. Refrigerate to remove fat after it has solidified.