1 Jalapeño pepper (leave seeds in if you want more spice)
6 cups chicken broth
1 (14-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
1 pound andouille sausage, sliced
2 cups long grain rice
2 tablespoons unsalted butter
1 bunch green onions, thinly sliced
Season chicken with salt and pepper. In a large saucepan, over medium-high, place chicken skin-side down and brown until the skin is crispy. Flip and brown the other side. Remove chicken from pan and set aside.
Heat oil in large saucepan, then add flour and stir constantly, until dark brown. Add onion, bell pepper, and celery. Saute until onions are soft and transparent. Add garlic and jalapeño, and cook until fragrant.
Add chicken stock, crushed tomatoes, salt, pepper, paprika, oregano, thyme, bay leaf, and then bring to a simmer.
Preheat the oven to 350˚F.
Add andouille sausage and rice. Stir until fully incorporated. Return chicken to the top, cover, and bake for 30 minutes.
Remove from oven. Remove chicken, then stir in butter and scallions. Serve immediately.