Jambalaya

I tweaked this from my trusty Betty Crocker Cookbook. She and I go way back. A one-dish meal so full of flavor it will become a favorite fast!

6 chicken thighs
2 c. water
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
12 MSG free breakfast sausage links
1 1/2 c. uncooked rice
1/2 tsp. thyme
1/4 tsp. paprika
1 med. onion, chopped
2 cloves garlic, minced
1 lg. can diced tomatoes, undrained

Remove skin from chicken, if desired. Place chicken, water, salt, and pepper in large fry pan with lid or Dutch oven. Heat to boiling and cover. Reduce heat to MED and simmer for 20 minutes. Meanwhile, in saute pan over HI heat, cook sausage links in 1/4" water, turning. As water boils down, sausages will begin to brown. Turn heat down and cook until browned on all sides. Add sausage to chicken. Add 1/2 cup water to sausage pan stir to loosen drippings. Pour over chicken. Add rice to spaces in between chicken pieces. Sprinkle thyme and paprika over chicken. Add onion, garlic, and can of tomatoes and juice. Gently tuck rice, onions, garlic, and tomatoes into broth. Heat to boiling and cover. Reduce heat to MED. Simmer until chicken juices run clear when pierced with a fork and rice is tender, about 30 -40 minutes.