Heat in large skillet
3 tbsp vegetable oil
Add
2 lbs chicken, seasoned with salt and pepper
Cook until browned
Remove chicken once browned
Add to skillet
12 oz andouille sausage, sliced
Cook until browned
Remove sausage once browned
Add to skillet
1 yellow onion, chopped
1 carrot, chopped
1 celery rib, chopped
Cook until soft but not brown, approximately 8 minutes
Add
6 garlic cloves, minced
Cook until fragrant
Add
1 cup long-grain white rice
2 tbsp tomato paste
1 tsp cayenne pepper
Cook 2 minutes
Add
2 cups chicken stock, chicken broth, or water
14 oz diced tomatoes
½ tsp salt
½ tsp dried thyme
1 bay leaf
Return chicken and sausage to skillet
Cook covered over medium low heat 20 minutes
Check chicken to ensure 160°F
Uncover and cook 8 minutes
Discard bay leaf
Remove from heat
Shred chicken and return to skillet
Stir in
2 tbsp chopped parsley, dried
Mr. Yeehaw 