Chicken and Sausage

INGREDIENTS

Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
5 cups (1175 ml) chicken broth

METHOD

15 oz . can = 2 cups chicken broth or use 2 Bouillon cubes to 2 cups of water. 

Make broth in a smaller pot and bring to a boil. 

Remove from heat and set aside. 

2 cups of Chicken Broth plus 3 cups of water = 5 cups of Broth. 

Cut everything up ahead of time. 

Set stove to MED-HI. 

In a 6 qt. pot, add the Olive Oil. 

Add the Onions and stir. 

Cook until the onions start to turn clear. 

Add the garlic, salt, cayenne pepper and stir. 

Add scallions, parsley, bell peppers and stir. 

Add sausage, chicken, rice and broth. 

Set stove to HI and bring to boil then turn down to simmer. 

Cover pot and simmer for 20 minutes