6 boneless skinless chicken thighs
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