3 slices bacon, diced
2 c. onion, chopped
3 c. garlic, minced
1 green pepper, chopped
3/4 lb. sweet sausage, sliced 1/2 inch thick
3/4 hot sausage, sliced 1/2 inch thick
4 to 5 c. chicken broth
1 tsp. crushed saffron
Ground pepper to taste
4 whole chicken breasts, deboned, skinned, and cut into bite sized pieces
1 tbsp. paprika
2 tbsp. oil (olive oil)
2 c. rice, uncooked
1 (10 oz.) pkg. frozen peas, thawed

In large skillet, combine bacon, onion, peppers, and sausages. Cook until onions are soft. Spoon mixture into a 5 quart casserole dish. Add 1/4 cup broth, ground pepper, and saffron; mix well. Sprinkle chicken pieces with paprika. Heat olive oil in skillet. Add chicken. Brown well. Add chicken to sausage mixture in casserole dish. Rinse rice. Add to casserole dish. Add 4 cups chicken broth. Cover dish and bake for 35 to 40 minutes at 400 degrees; stir once. If rice becomes dry, add some or all of remaining broth. When rice is tender, reduce oven temperature to 300 degrees. Uncover dish and stir in peas. Cook 10 minutes longer. Serve hot.