Preparation / Directions:
Cut thighs into 1-inch cubes. Heat oil uncovered in a 12-by-8-by-2-inch
microwave-safe pan for 2 minutes on high. Stir in onions and green onions.
Cook, uncovered, for 5 minutes on high to soften. Stir in sausage, red
peppers, stock, garlic, chili powder, thyme, oregano, basil, mace, cayenne,
cloves and bay leaf. Cover tightly with plastic wrap and cook 10 minutes on
high. Stir in chicken, cover with a dry paper towel and cook 10 minutes on
high, stirring once. Remove bay leaf. Taste, add salt and pepper and adjust
sesaonings. Ladle into individual bowls over rice pilaf.