CHICKEN AND SAUSAGE JAMBALAYA  

2 tablespoons olive oil
5 pounds chicken breast, cubed
4 cups chopped onions
4 cups chopped green bell peppers
1 head garlic, minced 
2-3 pounds cooked smoked sausage, cut into 1/2-inch-thick slices
4 bay leaves
4 teaspoons chili powder
2 teaspoons dried thyme
2 teaspoons (or more) cayenne pepper
1/2 teaspoon ground cloves
6 cups long-grain white rice
12 cups canned low-salt chicken broth

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook 
until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. 
Reduce heat to medium-high; add onion, bell peppers, and garlic to pot. Sauté until 
onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, 
cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, 
about 5 minutes. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. 
Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is 
tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season 
with salt, pepper and more cayenne pepper, if desired. Serve hot.