2 Tbsp. vegetable oil
8 chicken thighs
8 hot Italian sausages (1 1/2 pounds), cut in half crosswise
1 large onion, chopped
1 Green bell pepper, chopped
3 ribs celery, chopped
3 large garlic, minced
1 1/2 cups uncooked white rice
1 (10 1/2 ounce) can condensed chicken broth
1 1/4 cups Water
1/2 cup dry white wine
1/2 cup FRENCH'S BBQ Mustard Twangy Sweet ‘n Smooth™
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
HEAT oven to 350°F. Heat oil in 5-quart heatproof saucepan or Dutch oven. Cook chicken and sausage in batches, about 10 minutes or until browned. Transfer meat to platter; drain fat.
ADD remaining ingredients to saucepan; bring to a boil. Return meat to saucepan; cover.
BAKE 45 minutes or until rice is tender and chicken is no longer pink near bone.
Tip:You may substitute 1 (2 1/2 pound) cut-up whole chicken for chicken thighs and mild or smoked sausages for hot sausages.