6 skinless and boneless chicken breast halves

1 tablespoon (15 ml) chili powder

2 tablespoons (30 ml) olive oil

1 1/4 cups (310 ml) parboiled rice

1/2 lb (225 g) chorizo sausage, sliced

2 onions, thinly sliced

1 yellow bell pepper, seeded and diced

1 jalapeño pepper, seeded and finely chopped

2 cloves garlic, finely chopped

1 teaspoon (5 ml) harissa sauce

1 star anise pod

1 can 19 oz (540 ml) diced tomatoes

1 cup (250 ml) chicken broth, approximately

Salt and pepper

On a work surface, sprinkle the chicken with the chili powder. Season with salt and pepper.

In a skillet, brown the chicken in the oil. Place in a slow cooker and add the rice. Set aside.

In the same skillet, brown the sausage, onion and peppers. Add oil as needed. Add the garlic and spices and cook for 1 minute. Add the tomatoes and broth and bring to a boil. Season with salt and pepper. Pour atop the chicken and rice. Cover and cook over low heat for 2 hours or until the rice is tender. If necessary, add a little broth. Remove the anise pod. Adjust the seasoning.

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