Step 1

Add the chicken to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the chicken. Top with parsley, thyme, bay leaf and peppercorns.

Step 2

Bring to a boil, then reduce heat and simmer 40-60 minutes, or until the chicken is cooked through. Skim any fats from the surface if needed.

Step 3

Remove from heat and carefully remove the chicken to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the chicken bones.

Step 4

Strain the chicken broth into a large bowl and discard the solids.

Step 5

Heat the oil in the same large pot over medium heat. Add the onion and bell peppers. Cook for 5-10 minutes to soften.

Step 6

Add the garlic, paprika, and andouille sausage. Cook for 30 seconds, stirring.

Step 7

Add the rice and cook, stirring, for 1 minute to lightly brown the rice.

Step 8

Add 1 quart of the reserved chicken stock, reserved shredded chicken, and salt and pepper to taste. Stir. (Keep extra chicken broth on hand as needed.)

Step 9

Bring to a boil, then reduce heat and cook for 30 minutes, stirring occasionally, or until the rice is cooked through. Remove from heat.

Step 10

Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in ¼ cup reserved chicken stock until you reach a consistency you prefer. Taste and adjust for salt and pepper.

Step 11

Stir in fresh chopped parsley and serve.