Preparation:
1. In a 5-quart Dutch oven, heat oil until hot. Add chicken pieces and cook over medium-high heat, turning, until brown on both sides, 5 to 7 minutes. Remove chicken to a plate. Add sausage to drippings and cook, stirring occasionally, until lightly browned, about 5 minutes; remove to a plate. Drain off all except 1 tablespoon pan drippings. 2. Add onions, red and green bell peppers, and rice. Cook over moderate heat, stirring constantly, 5 to 6 minutes, until onions are tender. 3. Stir in oregano, turmeric, garlic, chicken broth, and cooked sausage. Heat to boiling. 4. Arrange chicken pieces on top of rice mixture. Reduce heat to low, cover, and simmer 30 minutes, or until most of liquid is absorbed and rice is tender. 5. Stir in peas, shrimp, and artichoke hearts. Cook until shrimp are pink, loosely curled, and opaque throughout, about 10 minutes longer. Gently stir in tomatoes. Serve hot. |
