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6 boneless skinless chicken thighs
1/2 pound fully cooked smoked sausage links or smoked kielbasa
1 can (14-1/2 oz.) chicken broth
3 cups water
1/2 cup uncooked long grain rice
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
1 medium green pepper, diced

In a shallow baking pan, place chicken and the sausage. Bake for 20 minutes in a 400 degree oven; cool slightly.

Cut chicken into cubes and sausage into 1/2-inch thick slices. In a 6-qt. pot, bring broth and water to a boil. Add chicken, sausage and rice.

Cover; cook over medium heat for 15 minutes. Stir in remaining ingredients; bring to a boil. Cover; cook 5 minutes longer or until rice is tender.

Yield: 8 servings

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