Step 1

First, make the broth. Add chicken, onion, celery, carrot, bay leaves, paprika, salt and pepper to a large stock pot or dutch oven. Add enough water to fully cover the chicken. Brig this mixture to a boil, reduce heat to a medium simmer, and cook for 1.5 hours.

Step 2

Remove the chicken from the broth to a large platter or baking dish. Once cool enough to handle, remove the skin and bones. Shred the remaining meat.

Step 3

Strain the remaining broth into a large bowl.

Step 4

In the same pot, melt the butter, then add sliced sausage. Sauté until it has browned up.

Step 5

Add rice and sauté it for 3-4 minutes.

Step 6

Stir in 4 cups of the prepared chicken broth, along with the chicken bouillon cubes and shredded chicken. Bring to a boil, reduce heat to low, cover the pot, and cook for 20-25 minutes, or until rice is tender.

Step 7

If desired, add more of the chicken broth to the rice to give it a slightly soupy consistency before serving. (We add about 3 cups)