On a work surface, sprinkle the chicken with the chili powder. Season with salt and pepper.
In a skillet, brown the chicken in the oil. Place in a slow cooker and add the rice. Set aside.
In the same skillet, brown the sausage, onion and peppers. Add oil as needed. Add the garlic and spices and cook for 1 minute. Add the tomatoes and broth and bring to a boil. Season with salt and pepper. Pour atop the chicken and rice. Cover and cook over low heat for 2 hours or until the rice is tender. If necessary, add a little broth. Remove the anise pod. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.