Lucy

1 chicken 2-3 lbs. cut up
1/4 cup flour
1/4 cup olive oil
1 large onion, minced
1 16oz. can tomatoes
1 small jar stuffed green olives, about 2 oz.
opt. can add a small jar of diced pimientoes
1 cup raw white rice
2 t. salt
1/4 t. pepper
2 chicken bouillon cubes
1/2 lb. small pork link sausages
1 pkg. frozen green peas (10oz. pkg.)

Dredge chicken pieces in flour seasoned with some extra salt and pepper. Saute in a large saute pan with a lid or a Dutch oven in oil until golden brown, then remove from pan. Saute sausages, then remove from pan.

In remaining oil, saute onion stirring over medium heat. When golden, add tomatoes with their liquid, olives with their liquid, pimentos if using (not drained), rice, s&p, bouillon cubes, sausages. Put browned chicken pieces on top. Cover and simmer over low heat for 30-35 minutes. Stir now and then lifting rice up from bottom of pan. Sprinkle in peas the last 5 minutes of cooking.

If you like some heat, you can add a bit of jalapeno pepper liquid when you add in the tomatoes, etc.

In a large skillet, heat oil, garlic, peppers, onion, herbs & spices. Add chicken & brown on all sides. Pour into a casserole dish with a lid. Combine the sherry, broths & any remaining ingredients & pour over the chicken. Mix the rice & peas together & spinkle over chicken & vegetables. Bake in a preheated 350° oven for 45 minutes until rice has absorbed the liquid.