Directions
Season chicken with black pepper. Heat oil in large saucepan or Dutch oven over high heat until hot. Add chicken, stirring until brown on all sides. Add sausage; cook 2 to 3 minutes. Remove chicken and sausage from saucepan; set aside. Add chopped onions, green pepper, celery and garlic to same saucepan; cook and stir over medium-high heat until crisp-tender. Stir in rice, red pepper, broth and reserved chicken and sausage; bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Stir in green onions and tomato. Garnish with celery leaves. Serve immediately.