4 servings


  • 2 tablespoons canola oil
  • 1 cup andouille sausage, chunked
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 6 chicken thighs, boneless and skinless, cut into 1-inch chunks
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon thyme, minced
  • 1 tablespoon oregano, minced
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 2 cloves garlic, minced
  • One 14-ounce can whole, peeled plum tomatoes, with juice
  • One 14-ounce can tomato sauce
  • 2 cups chicken broth
  • 4 scallions, chopped
  • 1 cup long-grain rice


In a large saucepan, warm canola oil over medium heat. Add sausage; saute until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saute until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and saute until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteing about 3 more minutes.

Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.

Recipe reprinted by permission of www.eatchicken.com. All rights reserved.

RecID 7957

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