Steps 1 and 2 are below. This is the third step. After the sausage is brown and juicy, remove it from the pot and brown the chicken. Boneless skinless chicken thighs are the best, so no bones or skin are mixed in with the rice. We couldn't find them this time so we used chicken quarters. Add about 2 or 3 tablespoons of salt and sprinkle with pepper.
After all the chicken is in the pot and browning nicely, add some hot sauce. We like the taste of Louisiana hot sauce. The fire is good an hot at this point, coming around the sides of the pot to heat it thoroughly.
Continue turning and browning the chicken until most of the fat and juices are rendered.
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