I discovered this dish late in life and have been enjoying it all cold-weather season. This pairs well with soft bread on the side or even homemade cornbread.

2 boneless, skinless chicken breasts
1 lb. smoked sausage
3 Tbsp. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves minced garlic
4 celery ribs, with tops, chopped
3 small cans tomato paste
1 28 oz. can whole tomatoes
6  – 7 cups chicken stock
2 tsp. cayenne pepper – optional
1 tsp. black pepper
1/2 tsp. white pepper
1 tsp. oregano
1/2 tsp. thyme
2 bay leaves
Kosher salt to taste
1-1/2 cups Uncle Ben’s rice

In a large pan or dutch oven, heat the oil; brown the chicken with a sprinkling of salt and black pepper, remove and cut into pieces. Now brown the sliced smoked sausage then set that aside, too.

In the same pot with the hot oil, saute the onions, garlic, peppers & celery for 10 minutes. Add the tomato paste and cook for about 5 minutes. Add 2 cups of the stock and stir/scrape the pan to mix in any browned bits from the bottom. Add everything else, except the rice and cook for 30 minutes. Add the rice and cook for 30 minutes more. Serve.