Procedure

Season chicken chunks with light coating of rub.

Heat dutch oven with oil in your egg over direct heat until sizzling.

Brown chicken for a couple minutes. Do in small batches to assure good browning.

Remove with slotted spoon. Reserve.

Brown sausage next.

Remove with slotted spoon. Reserve.

Reduce heat and saute onion, peppers until onions are translucent.

Add garlic and cook a few minutes being careful not to burn.

Dump in chicken broth and reserved meat.

Slowly bring to bubbling simmer, and cook 30-60 minutes.

Add a beer once it cooks down a little.

Season with more rub, and add potatoes.

Cook until potatoes are nearly soft, then add corn.

Salt to taste and serve!