2 cups cooked chicken, diced into 1-inch cubes
1 1/2 lb (about 6) spicy Italian or Spanish sausages, browned
4 hardboiled eggs, halved
1/4 cup olive oil
2 cups white rice
2 cloves garlic, chopped
4 cups chicken stock
1 to 2 teaspoons saffron
1 cup peas
1 cup artichoke hearts
Salt and pepper

Preheat oven to 350. Heat olive oil and add rice, stirring until nicely browned and adding garlic in the last five minutes. While rice is cooking, heat chicken stock, dissolving the saffron. Salt and pepper to taste. In a large lidded casserole dish combine add rice, chicken stock, peas, and artichoke hearts. Arrange chicken and sausages on top. Cover and bake 15 minutes. Add hardboiled eggs, replace lid, and cook another 10 minutes. Serve immediately.

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