Ingredients

• ●2 lbs boneless, skinless chicken thighs
• ●1 lb chicken sausage (Andouille or smoked)
• ●1 large onion
• ●4 garlic cloves
• ●1 red bell pepper
• ●2 tablespoons olive oil
• ●1 teaspoon smoked paprika
• ●1/2 teaspoon cumin
• ●1/4 teaspoon cayenne pepper
• ●2 bay leaves
• ●28 ounce canned crushed tomatoes
• ●2 (15 ounce) cans canned black beans
• ●4 cups chicken broth
• ●to taste Salt
• ●to taste black pepper
• ●for serving Cooked rice
• ●optional chopped cilantro
• ●optional sliced green onions
• ●optional orange slices

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 2 minutes, until fragrant.
2. 2Add the chicken pieces to the pot and cook until browned on all sides. Add the sliced chicken sausage and cook for a few minutes, until lightly browned.
3. 3Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute, until fragrant. Pour in the crushed tomatoes and stir to combine.
4. 4Add the black beans, chicken broth, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the chicken is very tender and the flavors have melded. Stir occasionally to prevent sticking.
5. 5Remove the bay leaves. Taste and season with salt and freshly ground black pepper as needed. Serve hot over cooked rice. Garnish with chopped cilantro, sliced green onions, and orange slices, if desired.