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1
Season the chicken with salt and pepper.
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2
In a heavy pot, heat the oil until shimmering.
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3
Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes.
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4
Transfer to a plate and discard the skin.
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5
In the same pan, brown the sausages over moderately high heat, 5 minutes.
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6
Transfer to the plate with the chicken.
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7
Pour off all but 1 tablespoon of the fat from the pot.
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8
Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes.
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9
Add the garlic and cook for 1 minute.
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10
Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes.
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11
Add the broth and tomatoes; bring to a simmer.
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12
Add the chicken and sausages to the pot.
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13
Cover and simmer over low heat until the chicken is cooked through.
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14
Transfer the chicken and sausages to a cutting board.
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15
Shred the chicken into bite-size pieces.
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16
Slice the sausages into 1/2-inch-thick rounds.
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17
Return both to the pot and stir in the scallions and rice.
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18
Simmer until heated through, 1 minute.
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19
Season with salt and pepper and serve with Tabasco.
