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Ingredients
- 1 lb Warm Italian sausage, cut into 2 inch lengths
- Â Â Water with 3 chicken bouillon
- Â Â A large strip of orange peel
- 2 med Minced red and green peppers
- 2 can (2 lb.) Italian tomatoes
- 2 tsp Paprika
- 1 tsp Oregano
- 1Â 1/2 c. Uncooked rice
- 4 Tbsp. Oil
- 1 x Clove garlic, chopped
- 6 piece chicken parts, (roasted) (up to 8)
Directions
- Choose a heavy fry pan. Place sausage in pan, cover with water to that you add in bouillon cubes. Add in orange peel; bring to boil. Turn heat to medium, simmer 5 min. Pierce meat with a fork for juice to escape, simmer 5 more min. Pierce with fork again. Pierce again after 5 more min of cooking. Remove meat from pan, reserve the stock. If not sufficient to make 2 c., add in water. Heat oil in same pan. Add in peppers, cut into long strips.
- Cook over medium heat 10 min. Next add in garlic. Cook 1 minute. Next add in tomatoes, paprika, oregano, salt and pepper. Cook 7-8 min. Remove from heat. Cook rice in salt water until done. Place rice in large casserole dish that has been buttered. Pour stock over rice. Place roasted chicken parts on top. Spread tomato mix around and between chicken. Place cooled sausage around chicken. Bake 350 for45 min. Serve.
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