• Make-Ahead

Ingredients

1. 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
2. Kosher salt and freshly ground pepper
3. 1 tablespoon vegetable oil
4. 1 pound andouille sausage links
5. 2 celery ribs, cut into 1/3-inch dice
6. 1 red bell pepper, diced
7. 1 medium onion, diced
8. 4 garlic cloves, minced
9. 1/4 cup all-purpose flour
10. 2 tablespoons tomato paste
11. 4 cups low-sodium chicken broth
12. One 15-ounce can diced tomatoes
13. 3 scallions, thinly sliced
14. 2 cups cooked white long-grain rice
15. Tabasco sauce, for serving

Directions

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