2 tbsp vegetable oil
6 boneless skinless chicken thighs (2 lbs) cut into 1 inch cubes
1/4 pound kielbasa or smoked sausage , but into 1/2 inch pieces
1 can condensed tomato soup
1 3/4 cups water
1 cup rice
1/2 teaspoon hot pepper sauce
1/2 pound medium shrimp, peeled and deveined
1/2 medium green pepper, cut into strips
1/2 medium red pepper, cut into strips
1. In a 10 or 12 inch skillet over medium heat, heat oil, cook chicken and kielbasa until browned on all sides, about 10 minutes, spoon of fat.
2. Add soup, water, and hot pepper sauce, stirring to loosen browned bits. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring often.
3. Add shrimp and peppers. Cover; cook 15 minutes more or until chicken and rice are tender, stirring often. Makes 6 servings.