1- 3lb chicken cut up and skin removed then boiled in 2 cups of water for 20 minutes. remove from water.
In a dutch oven, brown sasuage (pork links,andouille,etc.) heat 2 cups chicken broth (low sodium) inthe dutch oven. Add 3/4 tsp salt , 1/4 tsp pepper 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 cup chopped onion, 2 cloves of garlic, 16oz can of stewed tomatoes. Bring to a boil add chicken and 1 cup of rice and simmer for 30 minutes. Serve and garnish with parsley.