New Orleans Chicken
In shallow dish, dredge chicken in flour, turning to coat all over.
In large saucepan or Dutch oven, heat oil over medium heat; brown chicken, about 8 min. per side. Transfer to plate.
In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, all-spice, cayenne, stirring occasionally, for 10 min. or until peppers are softened.
Stir in rice.
Add stock and bay leaves.
Nestle chicken into rice, bring to boil.
Reduce heat, cover and cook for 20-25 min. or until liquid is absorbed and juices run clear when chicken is pierced.
Remove bay leaves.
Serve with sprinkled parsley.
Garnish with lemon slices.