Instructions

1. Remove meat from the chicken and discard skin. Save the accumulated juices and fat from the chicken. Use hands or two forks to shred the meat into pieces. Set meat aside in the refrigerator.
2. In a large pot or cast iron Dutch oven, place the carcass, quartered onion, and any vegetable trimmings with 10 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours. Strain pot and discard solids. You should have at least 7 cups of chicken stock.
3. In the same pot or Dutch oven, heat the oil over medium-high heat. Add the sausage and sear until sausage starts to brown. Transfer sausage to a plate and set aside.
4. Return the pot to heat and add the butter. After butter melts, add the diced onion and sauté until onion starts to become golden, about 8-10 minutes. Add 1/4 cup of chicken stock and scrape any brown bits loose. After the onions are mostly dry, add another 1/2 cup of stock. When stock is almost reduced again, add the peppers, scallions, celery, garlic, bay leaves, oregano, sea salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, and tomato paste. Cook the vegetables for another 10 minutes, stirring frequently, until they begin to stick to the pot. Add another 1/4 cup of stock and reduce until dry. Next add the shredded chicken, another 1 cup stock, and the accumulated juices from the chicken. Reduce the liquid by half.
5. Add the brown rice and 5 cups of chicken stock. Cover and cook on low heat for about one hour, until rice is evenly cooked.