Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up1 to 1-1/2 teaspoons cayenne pepper3/4 teaspoon salt3 tablespoons canola oil1 package (14 ounces) smoked sausage, sliced1 large sweet onion, chopped1 medium green pepper, chopped1 celery rib, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 package (16 ounces) spaghetti
Preparation
Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan.
Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour.
Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.
