2 cups of white or brown rice
1 tablespoon of olive oil
1 tablespoon of butter
1 package of Pork Keilbasa
1 cooked chicken breast, cubed
1 onion, chopped
2 ribs of celery, chopped
1 tablespoon flour
1 bay leaf
Hot Sauce or Cayenne Pepper to taste
1 14 ounce can of diced tomatoes
1 14 ounce can of low sodium chicken broth
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worchestershire Sauce
In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes. Add sausage and cook 3 more minutes. Add onion, celery and cayenne and cook for 2 minutes. Sprinkle flour over the mixture and stir constantly for 2 minutes. Stir in tomatoes and broth. Season with cumin, chili powder, poultry seasoning and Worchestershire sauce. Bring to a boil, then remove from heat. Stir until thickened.
Serve over rice or with rice on the side.