3 slices bacon, cut into small pieces
3 c. finely chopped onion
3 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3/4 lb. sweet sausage, 1/2 inch slices
3/4 lb. hot sausage, 1/2 inch slices
4-5 c. chicken broth
Freshly ground black pepper to taste
1 tbsp. capers
1 tsp. whole saffron crushed
8 boneless chicken breasts
1 tbsp. paprika
2 tbsp. olive oil
2 c. uncooked rice
10 oz. pkg. frozen peas

In large skillet, combine bacon, onion, garlic, red and green peppers and sweet and hot sausage. Cook until onions are soft. Spoon mixture into 5 quart casserole dish. Add 1/4 cup broth, black pepper, capers, and saffron; mix well.

Sprinkle chicken pieces with paprika, brown in olive oil. add to sausage mixture. Rinse rice in colander; add to sausage chicken mixture. Add 4 cups chicken broth. Bake, covered in a preheated 400 degree oven for 35-40 minutes. When rice is tender, reduce temperature to 300 degrees. Uncover and stir in peas. Cook 10 minutes longer. Serve hot. Can be made 1 day ahead and heated. Can be doubled or tripled.