2/3 cup olive oil
1 ¾- 2 lbs boneless chicken thighs
1 lb quarter slices (3/8") smoked sausage
2-29 oz. cans diced tomatoes
2-14 oz. cans tomato sauce
2 green peppers, diced
2 medium onions, chopped
1 bunch scallions, chopped
8 serano chilies, thinly diced
1 small habinaro pepper, thinly diced
1 talanguo pepper, thinly diced

6 chicken bouillon cubes
3 ½ Tablespoons salt
2 ½ teaspoons thyme
1 ¼ Tablespoons pepper
7 cups of uncooked rice
1 Tablespoon kitchen bouquet
      (browning/seasoning sauce)

In a 15 quart pot, heat oil on medium-low heat.

Add onions when hot, move temperature to medium, add salt, thyme, black pepper, green peppers, sausage, and all hot peppers.

In a separate pan, brown chicken in oil until lightly golden brown.

Continue with the first pan, adding scallions, tomato sauce and diced tomatoes, and bouillon cubes.

Add chicken and put heat back to medium-low. Simmer (with the lid on) for 30-40 minutes.

Add uncooked rice and mix well.

Reduce the heat to low and put the lid on.

After 10 minutes, stir, add 3 cups of water and stir well, keep the heat on low, and let sit for about 20 minutes or until the rice is fully cooked.