Classic Winnebagos & Vintage RVs

2 bone out chicken breasts, pounded flat and even, sprinkle on Adobo powder both sides
1/2lb chicken habenero or andoille sausage sliced in half then into 1/4 inch thick slices
1 large sweet onion chopped 1/2" pieces
5-10 cloves of garlic, smashed and minced (to taste)
1 cup chopped sweet pepper (I like a red or orange for color green is fine)
1 can black beans drained and rinsed
1 can corn drained
1 can black olives drained sliced
1 cup diced carrot
1/2 cup brown rice
1/2c chopped cilantro
1 qt chicken stock
2 cups water
oilive oil
Taco seasoning
cumin

In skillet brown in 1 Tbs olive oil the  whole chicken breasts both sides, remove cut into 1/2" pieces, put back into pan and brown pieces all sides.  Add in sliced sausage and brown. Deglaze pan with 1/2 cup of the chicken stock or 1/2cup white wine. remove from heat

In large 3+qt soup pot, add 2Tbs olive oil, brown off diced sweet onion and garlic, add in corn and allow it to brown a bit.  Add in peppers, black beans, carrots, and olives.  Add in browned meat and deglazing liquid. Pour in stock and water. Add rice.  Add 1-2Tbs taco seasoning, 1-2Tsp Cumin.  Stir over medium heat allow to come to boil, partially cover turn down and allow to simmer 30 min until the rice is done. Add more seasoning etc to taste. 

You can of course substitute pork sausage or cubed/ground beef.  For a really nice smokey flavor and if you have the time, marinate the chicken breasts or cubed beef etc in Jack Daniels for 24 hrs prior to using....

Where's the "like" button - darnit, this isn't facebook!

Sounds yummy!!! 

Kev