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Ingredients
  • 3 tablespoons safflower oil
  • 1 ¼ pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces
  • Kosher salt and freshly ground pepper
  • ¾ pound Andouille sausage, thinly sliced on bias
  • 1 medium onion, cut into small pieces (2 cups)
  • 2 ribs celery, cut into small pieces (1 cup)
  • 1 small green bell pepper, cut into small pieces (1 cup)
  • 4 cloves garlic, thinly sliced (2 tablespoons)
  • 2 cups long-grain white rice
  • 1 bay leaf
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 4 cups low-sodium chicken broth
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