Mediterranean Chicken

Ingredients

• 1 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 6 ounces bulk chorizo or bulk Italian sausage
• 2 medium onions, cut into wedges
• 3 cloves garlic, minced
• 2 1/4 cups water
• 3/4 cup long grain rice
• 1 tablespoon instant chicken bouillon granules
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 1 10-ounce package frozen peas, thawed
• 1 medium green or sweet red pepper, cut into 1-inch squares
• 8 cherry tomatoes, halved, or 1 medium tomato, cut into 6 wedges
• 1/2 cup sliced ripe olives

Instructions

1. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven cook chicken in hot oil, uncovered, over medium heat about 15 minutes or till lightly browned, turning to brown evenly. Remove chicken and set aside. Discard drippings.
2. In the same pan cook sausage, onions, and garlic over medium heat for 8 to 10 minutes or till sausage is no longer pink. Drain; return to pan. Add water, rice, bouillon granules, oregano, and pepper. Bring to boiling, scraping up browned bits. Place chicken pieces atop the sausage mixture. Reduce heat. Cover and simmer about 15 minutes or till chicken is nearly tender, turning chicken once.
3. Add peas and green or red pepper to chicken mixture. Cook, covered, about 5 minutes more or till chicken is tender and no longer pink. Gently stir in tomatoes and olives.