Jambalaya with smoked sausage and chicken

Ingredients:

• 700 g boneless, skinless chicken thighs
• 450 g smoked sausage, sliced
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tbsp chopped thyme
• 2 cups long-grain white rice
• 2 tbsp tomato paste
• 400 g canned baked tomatoes
• 2.5 cups chicken broth
• 1 bay leaf
• 1/4 cup thinly sliced ​​green onions
• 3 tablespoons chopped parsley

Preparation:

1. Heat oil in a large wok over medium-high heat.
   
   Season the chicken with salt and pepper. Add the chicken to the chicken stock and brown on each side, about 8 minutes total. Remove to a plate.
2. Add the sausage, onion, pepper, celery, garlic, and thyme and cook until translucent and the sausage is browned, about 8 minutes.
3. Stir in rice, tomato paste, tomatoes, broth, bay leaf and chicken and bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
   
   Turn off the heat and let the rice sit, covered, for 5 minutes. Remove the bay leaf. Garnish the jambalaya with rice with green onions and parsley.