Chicken Jumble

This is a non-traditional version of jambalaya made one night when I hadn't done any grocery shopping but seemed to have most of the ingredients on hand.

2 TBL olive oil
4-6 chicken thighs (breasts would work too)
8 chicken mango sausage with jalapeno cut in 1" slants (or a spicy sausage if you have it)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped celery
3 cloves of garlic
1 TBL Arizona Dreamin' (Penzey's Spice Blend) or any sort of spice blend that will work with the flavor of your sausage. A Jerk blend would also be great with this dish.
14oz can of chopped tomatoes
2 cups of uncooked rice
3 cups chicken broth
3 TBL lime juice

Preheat oven to 350*

Heat oil in a dutch oven on the stove top. Brown both sides of chicken thighs and remove to a plate. Add chopped sausage to oil and brown as well. Once done, remove to a separate plate.

Poor off excess oil till only about a tablespoon remains. Add onion, bell pepper, and celery to pot. Scrape up browned bits as onion cooks to translucency. Add garlic and spice blend stir with onion mix until fragrant, about 2 minutes. Add can of tomatoes and rice to heat, a minute or so. Then stir in chicken broth and lime juice. Bring to a boil. Turn off stove top and give the whole thing one last good stir so the rice won't stick to the bottom of the pot.

Nestle chicken down into rice mixture. Cover and put in the oven for about 35 minutes until rice and chicken are cooked.