INGREDIENTS:
•2 tablespoons olive oil
•8 boneless skinless chicken thighs
•2 cups chopped onions
•2 cups chopped green bell peppers
•1/4 cup chopped fresh parsley
•1 tablespoon minced garlic
•2 pounds, Andouille, kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
•2 bay leaves
•2 teaspoons chili powder
•1 teaspoon dried thyme
•3/4 teaspoon (or more) cayenne pepper
•1/4 teaspoon ground cloves
•3 cups long-grain white rice
2 •6 cups canned low-salt chicken broth
PREPARATION:
•Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sautι until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sautι until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
•Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

8 Servings

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