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Heat oven to 375
Pat dry chicken then season and set aside
To a cast iron skillet, add olive oil then sear chicken on medium heat for 3 minutes per side or until a golden brown crust is formed on the chicken then set aside
Chop veggies & sausage and sear in the same pan once chicken is removed, add a little more oil if needed should pan appear dry
Sauté veggies and sausage for 3-5 minutes or until the sausage starts to brown and veggies start to soften. Season mixture with all purpose seasoning or kosher salt to taste
To the sausage and veggie mixture, add in the rice, chicken stock, garlic and bouillon cube and mix well scraping any brown bits from the bottom of the pan
When you see the liquid simmering, turn off the heat and add the chicken to the top of the rice and liquid
Put the pan in the oven UNCOVERED in the center and cook for 30 minutes or until all the liquid has evaporated completely and chicken is cooked through and rice is tender
Top with fresh parsley and serve warm