Chicken and Sausage Jambalaya

What follows is Justin Wilson's Jambalaya recipe. It has not been altered. Notice how long he cooks his rice? One full hour!

"This is a traditional favorite at festivals, parties, and weddings.
1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed, and dried
8 cups Chicken Stock or water
1/2 cup oil
1 tablespoon chopped garlic
Salt to taste
2 cups finely chopped onion
Ground cayenne pepper to taste
1/2 cup chopped bell pepper
1 cup chopped fresh parsley
1 cup finely chopped green onions
2 pounds smoked sausage, sliced 1/4 inch thick
3 cups long grain rice"
"In a heavy, high-walled chicken fryer over a medium heat, brown the chicken in the oil, stirring the meat around so it won' stick. After the chicken has browned, remove it from the pot. Then add the onions, bell pepper, parsley, and green onions, and saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour."