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1
In a small bowl, stir together the oregano, basil, dry mustard powder, salt, black pepper, cumin and cayenne.
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2
Put chicken pieces in a large Ziploc bag.
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3
Sprinkle spice mixture on top of the chicken and shake well to coat chicken with spices.
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4
Refrigerate until needed.
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5
Slice sausages into 1/2 inch rounds.
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6
Cut carrots into coins.
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7
Thinly slice onion.
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8
Slice bell peppers into thin strips.
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9
Slice jalapenos into coins.
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10
Peel garlic cloves and mince.
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11
Place all the fresh vegetables in a large bowl and stir well to mix.
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12
Preheat oven to 400 degrees F. Heat the oil in a large frying pan.
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13
Add sausages and stir often until lightly browned.
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14
Remove sausages and set aside.
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15
In the same pan, brown chicken pieces.
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16
Place chicken pieces in a large roaster or a large baking dish (I use a lasagna pan).
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17
To the frying pan, add the fresh vegetable mixture and the juice from canned tomatoes.
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18
Stir and scrape up the tasty brown bits from the bottom of the pan.
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19
Add the tomatoes, breaking them up.
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20
Cover and cook, stirring occasionally until vegetables just start to soften.
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21
Stir in sausages.
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22
Pour over chicken pieces in roasting pan.
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23
Cover with foil or a tight-fitting lid.
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24
Bake in the center of a 400 degrees F oven for about 1 hour.
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25
Take foil off and sprinkle with parsley.
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26
Serve with hot cooked rice.
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27
Note: I like to use 10 chicken drumsticks instead of the legs and breasts.
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28
The juice that is in the pan after baking tastes wonderful on top of rice.
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29
I find that the juice becomes thicker after sitting for a few minutes.
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30
Hope you will enjoy!
