Chicken And Sausage Jambalaya

• 2 Tbsp. olive oil
• 8 boneless skinless chicken thighs
• 2 c. chopped onions
• 2 c. chopped green bell peppers
• 1/4 c. chopped fresh parsley
• 1 Tbsp. minced garlic
• 2 lb. kielbasa or other fully cooked smoked sausage, cut into 1/2 inch thick slices
• 2 bay leaves
• 2 tsp. chili powder
• 1 tsp. dried thyme
• 3/4 tsp. (or more) cayenne pepper
• 1/4 tsp. ground cloves
• 3 c. long grain white rice
• 6 c. canned low-salt chicken broth

1. Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Saute until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; saute until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.

olive oil, chicken thighs, onions, green bell peppers, fresh parsley, garlic, kielbasa, bay leaves, chili powder, thyme, cayenne pepper, ground cloves, long grain white rice, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68981 (may not work)