||Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
||In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
||In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
||Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.