Chicken and Sausage Jambalaya

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Boil chicken until half cooked, set aside on platter
Sauté onion, bell peppers, parsley and garlic until onions are tender, about 5 minutes
Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves;
Sauté until spices are fragrant and flavors blend, about 5 minutes.
Add rice; stir to coat.
Pour broth over rice mixture in pot with chicken
Bring to boil then reduce heat to low
Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 min
Remove bay leaves
Season with salt, pepper and more cayenne pepper, if desired
Serve hot

(Serves 8)Bon Appétit, February 1997
*Lindsey Jensen Recipe