1/2 c. olive oil
10 boneless chicken breasts, seasoned with salt & pepper
3 med. size onions, diced 1/2"
2 bell peppers, diced 1/2"
4 lg. cloves garlic, chopped
1 lg. can tomatoes
1 c. Uncle Ben rice
2 c. chicken stock or water, chicken base to taste
1 lb. smoked sausage
3 bay leaves
3 tbsp. Cajun seasoning
2-3 dashes Tabasco
1 sm. can tomato paste

1. In a heavy breaser saute chicken in olive oil on both sides until golden brown.

2. Remove and saute the sausage to give it some color and flavor, remove and place with chicken and keep warm.

3. Add peppers and onions and season with salt and pepper and saute to a light translucent, keeping crisp. Add garlic and saute a few minutes until it imparts its aroma. Then add the tomatoes, stir all together and let cook several minutes until the tomatoes sweeten a little.

4. Return chicken and sausage to the pot, add the bay leaves, Cajun seasoning and the rice and stir all together gently and let cook slowly until the rice begins to glisten. Add the tomato paste; stir.

5. Add the boiling stock, bring to a boil, season with salt and pepper, add chicken base if needed to fortify the flavor, add the Cajun seasoning, dash with Tabasco, stir all together gently, return to a boil. Taste and adjust seasonings if needed.

6. Cover and place in a moderate oven, 350 to 375 degrees, to cook for 18 to 20 minutes or until rice has absorbed the broth. Taste rice for tenderness, if too dry moisten with a little more chicken stock and let cook a few more minutes.

7. Remove from oven, pick out the chicken breasts and place in a pan. Stir carefully with a kitchen fork and transfer rice to a hotel pan. Spread evenly and place the chicken on top in a decorative fashion and serve at once.