Directions

• Heat 6-quart cast-iron Dutch oven over medium-high heat. Pour vegetable oil into the bottom of the pot.
• Brown the sausage first. After it's browned, remove the sausage from the pot and set it aside.
• Season chicken pieces with salt and pepper. Cook chicken pieces until no longer pink and juices are clear. Remove chicken from the pot and set aside.
• Reduce heat to medium and cook bell pepper and chopped onions until they are dark but not burned. (Do not add the green onions.)
• When vegetables have finished cooking, pour 1 cup of chicken broth into the pot and deglaze any fond from the bottom.
• Add the chicken and sausage back to the pot. Increase heat to high. Pour in the remaining broth and bring to a boil.
• Add rice and parsley to the pot, but do not stir. Reduce heat to low, cover, and simmer for 15 minutes.
• Stir in 1/2 the green onions. Cover and cook an additional 10-15 minutes until the rice is done.
• Garnish with additional green onions to serve.