Chef John Hard of CaJohn's and his spicy southern dish.

3 lbs. boneless chicken breast & thighs 2 lbs. smoked sausage or andouille sliced 1/2 cup olive oil 2 cups finely chopped onion 1 cup chopped bell pepper 1/2 cup chopped fresh parsley 1 cup finely chopped green onions 3 cups uncooked rice 8 cups chicken broth 1 Tbsp. chopped garlic Salt to taste 2 Tbsp. Hot Spots - Sparky Cayenne-Garlic Hot Sauce (more if you like it hot)
In a large stock-pot or high walled chicken fryer, brown the chicken in the olive oil - stir frequently so the chicken doesn't stick to the pot. After the chicken has browned, remove it from the pot, but leave the oil. Add the onions, bell pepper, green onions and parsley. Saut until the onions are transparent. Add sausage, broth garlic, chicken, rice, salt and Hot Spots - Sparky Hot Sauce. Cook until broth level falls just beneath the level of the rice. Reduce the heat and cover with a tight fitting lid. Simmer for 1 hour until rice is fully cooked. Don't peek for one hour. Serve with a bottle of Hot Spots - Sparky Hot Sauce to turn up the heat.