Recipe

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• 3 lbs boneless skinless chicken thighs, cut-up
• 2 lbs smoked sausage or 2 lbs kielbasa, sliced
• 1/2 lb ham, diced
• 3 tbsp vegetable oil
• 1 tbsp brown sugar
• 3 cups coarsely chopped onions
• 1 cup chopped celery
• 2 medium green peppers, chopped
• 3 garlic cloves, peeled & minced
• 1 tbsp spanish smoked paprika
• 2 (16 oz) cans tomatoes, chopped
• 4 cups chicken stock
• 2 tbsp chicken bouillon
• 2 bay leaves
• 1 tbsp frank's red hot sauce
• 1/2 tsp black pepper
• 1/2 tsp red jalapeno powder
• 2 cups uncooked raw rice
• 1 bunch green onion, finely chopped
• 1 bunch parsley, chopped

• 1 Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
• 2 Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
• 3 Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
• 4 Add the Brown Sugar and stir until melted.
• 5 Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
• 6 Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
• 7 Bring to a boil, reduce heat, cover and simmer for 1 hour
• 8 Taste to adjust seasonings. Add the rice, stirring well.
• 9 Bring back to a boil, cover and simmer over low heat 25-30 minutes.
• 10 Stir in the Green Onions and Parsley 5 minutes before serving.