|Hot italian sausage||1 Pound|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Frying chicken pieces||8 (serving pieces)|
|Onion||1 , diced|
|Green pepper||1⁄2 , diced|
|Sweet red pepper||1⁄2 , diced|
|Fresh mushrooms||1⁄2 Pound|
|Fresh tomatoes||1 Pound, peeled (4 nos.)|
|Salt||1 1⁄2 Teaspoon|
|Chicken broth||4 Cup (64 tbs)|
|Long grain rice||1 1⁄4 Cup (20 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Blanch sausage in boiling water for 5 minutes.
Drain and cut in 1/2 to 1-inch lengths.
In a frying pan saute in hot olive oil for 2 or 3 minutes.
Lift out with a slotted spoon.
Add garlic to the pan and stir-fry for a few seconds.
Now add 3 or 4 pieces of chicken at a time and fry slowly on both sides until golden.
Set aside browned chicken pieces in covered roast pan or Dutch oven.
Add onion, peppers and mushrooms to the frying pan and stir-fry 2 or 3 minutes.
Pour the mixture over the chicken.
Dot with chunks of cut-up tomatoes.
Add salt, pepper, chicken broth and rice.
Cover and bring to a boil, then place in the oven preheated to 325 F and bake 35 minutes.
Uncover and stir with a wooden spoon.
Add the sausage.
Cover again and bake 25 to 35 minutes, or until rice has absorbed most of the liquid.
Taste for seasoning.
Sprinkle with Parmesan.