2 1/2 pounds boneless, skinless chicken thighs, cut into 2" pieces
1 package andouille sausage, sliced 1/2" thick
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
4 stalks celery, diced
1 large bell pepper, dice
4 garlic cloves, chopped
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 bay leaf
3 tablespoons tomato paste
1 1/2 cups instant brown rice
3 cups chicken broth
1 (14 ounces) can stewed, diced tomatoes, with juice
1/4 bunch parsley, coarsely chopped