Serves 6
5 pounds of chicken thighs
Salt and pepper
2 tablespoons olive oil
1 medium onion, medium diced
1/2 red pepper (3/4 cup) medium diced
2 celery stalks, small diced
4 cloves garlic, minced then mashed
4 cups chicken broth
1 1/2 cups rice
1 bay leaf
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 pound turkey kielbasa, sliced
Trim excess skin and fat from chicken thighs. Season with salt and pepper to taste. Heat olive oil in large skillet and brown chicken three minutes per side. Remove from pan and set aside. Place onion, red pepper, celery and garlic in pan and sauté until tender, about four minutes. Add chicken broth, rice, spices and kielbasa. Stir to combine. Pour into enamel roasting pan (or large baking pan). Arrange chicken thighs on top. Cover and bake at 350 degrees for 45 to 50 minutes.
