3 c. chicken breasts, cut into bite size pieces
1 lg. onion, chopped
1 c. bell pepper, chopped
4 sprigs parsley, chopped
1 can Rotel tomatoes, crushed
1 tsp. thyme
2 bay leaves
Salt, red pepper, black pepper, and white pepper
1 lb. sausage, chopped into 1/2 inch cubes
1 tbsp. minced garlic
1/2 bunch green onions, chopped
1/2 c. tomato sauce
2 tbsp. butter
1/4 tsp. sage
2 c. uncooked rice

Season chicken with salt, red pepper, black pepper, and white pepper. Melt butter in a black pot and brown chicken well. Remove chicken and brown sausage. Remove sausage; add onions, bell pepper, and garlic. Simmer 5 minutes. Add tomato sauce, Rotel tomatoes, bay leaves, sage, and thyme. Simmer 10 minutes. Add chicken and sausage and simmer while chicken becomes tender. Add rice, green onions, and parsley. Stir and add enough water to cover ingredients plus 1 inch. Bring to a boil and taste for seasoning. Cover and cook on low heat until rice is tender (about 30 minutes).