• 2½–3 lbs boneless chicken, cut up
  • 3 teaspoons salt
  • ¼ teaspoon pepper
  • 1 lb. smoked sausage
  • 1 cup rice (or cooked pasta)
  • 32 oz. stewed tomatoes
  • ¼ teaspoon garlic powder or crushed garlic
  • ¼ teaspoon thyme
  • Cayenne pepper to taste (optional)


  1. Cover chicken with water (at least 2 cups). Add salt and pepper.  Bring to boil, reduce heat, and cover.  Simmer 30 minutes until done.
  2. When done, remove chicken, dice into chunks.  Save 2 cups of broth.
  3. Cut sausage into small medallions and fry in pot.
  4. When ready, add 1 cup rice and sauté briefly (1 minute). Or, instead of rice, add 1 cup of cooked pasta, and skip sautéing.
  5. Add remaining ingredients and 2 cups of chicken broth. Bring to a boil.  Reduce heat and simmer for 25 minutes or until rice is ready

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