Ingredients

• 1/2 cup olive oil  

• 8 links of spicy sausage; sliced 1 inch thick

• 8 boneless, skinless chicken thighs; cubed 

• 1 red bell pepper; chopped

• 1 green bell pepper; chopped

• 1 white onion; chopped

• 3 cloves garlic; minced

• ½ tsp paprika

• 3 tsp salt 

• 2 tsp black pepper

• 1 tsp cayenne pepper

• 1 tsp dried oregano 

• 2 tbsp cajun seasoning 

• ¼ cup canned jalapenos; chopped

• 4 cups chicken broth

• 2 cups brown rice 

• 2 scallions; chopped

Instructions

1. In a pot, heat ¼ cup of olive oil on medium heat. Add the chicken and sausage and cook for 10 minutes, flipping occasionally. Remove from the pan and set aside. 

2. Add a ¼ cup of olive oil to the same pot and add the red bell pepper, green bell pepper, white onion, and garlic and cook on medium heat for 5 minutes.

3. Stir in the paprika, salt, black pepper, cayenne pepper, dried oregano, cajun seasoning, and jalapenos. Cook for 5 minutes. 

4. Stir in the chicken broth and rice. Bring the mixture to a boil then cover and lower the heat. Simmer for about 25 minutes until the rice is cooked through. 

5. Stir in the chicken and sausage, cover and cook on low heat for ten minutes.

6. Top with scallions and serve.