Ingredients:
1 pound chicken breast, cut into small pieces
1 pound smoked sausage, sliced
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups long-grain rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Green onions and parsley for garnish
Instructions:
1 In a large pot or Dutch oven, brown the chicken and sausage over medium-high heat. Remove from the pot and set aside.
2 In the same pot, sauté the onion, bell pepper, and garlic until they are tender and fragrant.
3 Add the rice to the pot and stir to coat it in the oil and vegetables. Cook for 2-3 minutes, stirring occasionally.
4 Add the chicken broth, diced tomatoes, Worcestershire sauce, hot sauce, paprika, thyme, and oregano to the pot. Stir well to combine.
5 Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
6 Stir in the cooked chicken and sausage, and season with salt and pepper to taste.
7 Garnish with sliced green onions and parsley, and serve hot.
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