from Joy of Cooking
2 1/2 lbs. of chicken parts (I used skin on, bone in thighs)
2 tablespoons olive oil
12 ounces andouille sausage, sliced
1 cup chopped onion (I chopped one medium onion)
1 medium green pepper, seeded and diced
1/2 cup diced celery
1 garlic clove, minced
1 cup long-grain white rice
2 tablespoons tomato paste
1/2 to 1 teaspoon ground red pepper
2 cups boiling water
14 ounces of canned tomatoes
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf
Season chicken with salt and pepper. Heat oil in a large stock pot (a Dutch oven ideally) over medium-high heat. Sear chicken until nicely browned on both sides, about 15 minutes total.
Add sausage slices to pan and cook until browned. Remove meat from pan and reduce heat to medium. Sautee onions, celery, peppers, and garlic, stirring until softened, for about 8 minutes.
Add rice, tomato paste, and red pepper. Cook for 2 minutes, stirring to coat. Add boiling water, tomatoes, and remaining ingredients. Return meat to the stew and reduce heat to low. Cover and cook for 20 minutes, until the chicken is cooked through. Remove cover and cook for 8 to 10 more minutes until stew is thickened.
Serves 6 to 8. You can add shrimp, ham or chorizo too. Enjoy!
Note: As my coworker said today, it's kinda hard to screw up.