Trim the fat from the
chicken thighs and then cut them into quarters. Season them with salt,
pepper, and cayenne pepper.
Heat olive oil in a large
pot, and brown chicken on each side. Remove chicken with a slotted spoon,
set aside and then brown sausage.
Remove sausage and sauté
peppers, onions, scallions, and celery. Do not drain fat between each
item. Use it to sauté the next item and add flavor to the final
until soft. One minute before they are done add the garlic. Then add the
chicken, sausage, broth, rice and seasonings.
Cover, bring to a boil.
Simmer for 15 minutes.
Recipe from www.inmamaskitchen.com
Contributor: Mark Vogel
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