2 lbs Pioneer Sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 tsp chili powder
1 tsp dried thyme
¾ tsp (or more) cayenne pepper
¼ tsp ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth
Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired.