2 1/2-3 lb. cut up broiler, fryer
2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
8 pork sausage links
1 c. uncooked rice
1/2 tsp. dried thyme leaves
1/8-1/4 tsp. dried pepper flakes
1 med. onion, chopped (about 1/2 c.)
1 clove garlic, chopped fine
1 (16 oz.) can stewed tomatoes

Simmer chicken 20 minutes. Remove from broth; skim fat from broth. Cook pork sausage until brown in Dutch oven. Drain fat except for 1 tablespoon. Add chicken and remaining ingredients. Heat to boiling, stirring once or twice. Reduce heat, cover and simmer until tender, about 30 minutes.