In a large saucepan, warm canola oil over medium heat. Add sausage; saut until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saut until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and saut until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauting about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 4|
|Calories from Fat: 207 (41%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 126.2mg||39 %|
|Sodium 1443.5mg||50 %|
|Potassium 1233.1mg||32 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 34.4g|
|Protein 35.2g||50 %|
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Calories per serving: 505
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