Step 1

Set a Dutch oven on stove top.

Step 2

Pour in oil.

Step 3

Heat over medium-high heat.

Step 4

When oil is hot and shimmering, toss in onions, green peppers and jalapeño peppers. Season with salt and pepper. Cook until tinged with brown.

Step 5

Add garlic. Cook 1 minute more.

Step 6

Toss in the cubed chicken. Cook, stirring, about 2 minutes.

Step 7

Crumble in sausage. Continue to cook, stirring, until sausage loses its pink color.

Step 8

Toss in ham, pork (or other meat) and liver purée.

Step 9

Pour in broth. Stir to coat meats.

Step 10

Add cayenne, cumin, oregano and bay leaf. Stir to mix well.

Step 11

Stir in rice. Bring to a boil. Cover and turn the heat down low. Simmer for 20 minutes without stirring.

Step 12

Pull pot off the stove. Remove the bay leaf.

Step 13

Stir to fluff rice.

Step 14

Taste. Add salt and pepper, to taste, if needed.

Step 15

Serve hot.