Chicken, Sausage and Rice Casserole
|Bacon slices||3 , cut into small pieces|
|Finely chopped onion||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), peeled and minced|
|Green bell pepper||1 , seeded and chopped|
|Red bell pepper||1 , seeded and chopped|
|Sweet sausage||3⁄4 Pound, cut into 1/2 inch slices|
|Hot sausage||3⁄4 Pound, cut into 1/2-inch slices (Spicy)|
|Unsalted chicken broth||5 Cup (80 tbs) (Preferably Homemade)|
|Freshly ground black pepper||To Taste|
|Whole saffron||1 Teaspoon, crushed|
|Whole chicken breasts||4 , skinned, boned and cut into bite-size pieces|
|Olive oil||2 Tablespoon|
|Rice||2 Cup (32 tbs), uncooked|
|Frozen peas||10 Ounce, thawed (1 Package)|
In a large skillet, combine bacon, onion, garlic, red and green peppers and sweet and hot sausages.
Cook until onions are soft.
Spoon mixture into a 5-quart casserole dish.
Add 1/4 cup broth, black pepper, capers and saffron; mix well.
Sprinkle chicken pieces with paprika.
Heat olive oil in skillet.
Add chicken and cook until brown on all sides.
Add to sausage mixture.
Rinse rice in a colander; add to sausage-chicken mixture.
Add 4 cups chicken broth.
Bake, covered, in a preheated 400-degree oven 35 to 40 minutes, stirring once during baking.
If rice becomes dry, add some or all of the remaining 3/4 cup chicken broth.
When rice is tender, reduce oven temperature to 300 degrees.
Uncover casserole and stir in peas.
Cook 10 minutes longer.