3 cups chicken broth
1 cup long-grain white rice
2 cloves garlic, minced
1 bay leaf
1 small bundle thyme, tied with twine
1 tablespoon olive oil
1 rib celery, diced
1/2 onion, diced
1/2 green bell pepper, diced
1 pint chicken livers and hearts, cleaned, diced small
8 ounces andouille sausage, casings removed, crumbled
1 ear corn, shucked, kernels removed
One 15.5-ounce can kidney beans, drained
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 scallions, thinly sliced on the bias
2 tablespoons olive oil
2 airline chicken breasts
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
8 ounces green beans, trimmed
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