1/2 lb. hot Italian sausage
1 onion
1 rib celery
2 cloves garlic
1 lb. boneless, skinless chicken breasts
1 tsp. oil
16 oz. can plum tomatoes
1 c. rice
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp. thyme
1 1/2 c. chicken stock

Cut the sausage into 1/2 inch slices. Chop the onion and celery. Mince the garlic. Cut the chicken into bite-size pieces. Heat the oil in a large frying pan. Add the sausage and cool over medium heat 5 minutes. Add the chicken, season both sides and remove. Add the onion and celery to the pan and cook until softened, about 5 minutes. Add the garlic and cook 1 minute. Drain the tomatoes, reserving the liquid, and add to the pan.

Break up the tomatoes with a fork. Stir in the rice, black pepper, cayenne, oregano and thyme. Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken. Bring the mixture to a boil over medium-high heat. Lower the heat, cover and cook until the rice is tender, about 10 minutes.