Course : Chicken
Serves: 6
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3 pounds broiler-fryer -- Chicken, cut up
2 cups Water
3/4 teaspoon Salt
1/4 teaspoon Pepper
8 links Pork sausage links
1 cup Uncooked regular long-grain -- Rice
1 1/2 teaspoons Chopped fresh or
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Ground red -- Pepper (cayenne)
1 medium Onion -- chopped (about 1/2
1 Clove garlic finely chopped
16 ounces stewed tomatoes -- Undrained
1 bunch Chopped fresh parsley

Preparation / Directions:

Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Strain broth through cheesecloth-lin sieve. Skim fat from broth.Cook sausage in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken. Stir in reserved broth and remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 30 to 40 minutes or until juices of chicken run clear and rice is tender. Sprinkle with parsley.

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