Lightly season Chicken with Salt, Pepper, and Garlic Plus. In a large bottomed pot on medium high heat, add Oil, allow to get hot. Add Chicken sauté for 4 minutes, turn, sauté 4 minutes more. Remove Chicken, set aside, leaving Oil Behind.
Roux:
- Add Oil, allow to get hot. Add Flour, sauté for 6 minutes stirring constantly, (until dark brown, like the colour of chocolate). Add the Celery, Peppers, Chili, Paprika, Oregano, Turmeric, Dill, Bay Leaf, and Onion, then cook for 7 minutes.
Reduce heat to medium, make a well in centre of pot, add a little Oil if required. Add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.
Slowly add in Stock, mixing constantly.
Bring to a simmer, reduce heat to medium low, add Salt, and Pepper. Add Chicken, and Sausage back in, cover, simmer for 1 hour. Add in Rice, then bake covered for 30 minutes.
Carefully remove from the oven and stir in the Butter.