Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Red bell peppers 1/2 c Almonds, finely ground
1/4 c Olive oil 1 1/2 tb Fresh rosemary, chopped
8 Chicken pieces, thigh leg 1 1/2 tb Fresh sage, chopped
-about 3 1/2 lb chicken 2 ts Salt
1 1/2 lb Pork sausage links, cut into 1/2 ts Saffron threads, crushed
-1" pieces 1/4 ts Red pepper flakes
1 lb Mushrooms, thinly sliced 2 c Arborio rice or other short
3 lb Tomatoes, chopped (abt 7 cup -grained rice
2 tb Garlic, minced 6 c Chicken broth, low salt
1 lb Green beans, trimmed, cut Lemon wedges
-into 1" lenghts

Cut 1 red pepper lenght-wise into thin strips. Chop the other pepper
and reserve. Heat the olive oil in a large skillet or paella pan
over med-hi heat. Add the pepper strips and saute until softened,
about 6 minutes. Remove pepper strips to a bowl.

Season chicken pieces with salt pepper, add to skillet and cook
until brown on all sides, about 12 minutes. Remove chicken and add
sausage pieces to skillet, saute until cooked, about 5 minutes.
Remove sausage and save with chicken pieces.

Pour off excess drippings (save about 6 Tbsp in skillet). Add
mushrooms to pan and saute for about 5 minutes. Add tomatoes, garlic,
and chopped red pepper and bring liquid to a boil. Reduce heat and
simmer until liquid evaporates, about 30 minutes.

Add green beans and next 7 ingredients (the spices) to skillet, stir
to mix in. Stir in rice, chicken sausage pieces and 6 cups of hot
chicken broth. Bring to a boil, reduce heat to medium and simmer
uncovered until chicken and rice are cooked, about 30 minutes. Add
more broth, water, or red wine if the mixture seems dry. Let stand 5
minutes before serving.

Top servings with pepper strips and garnish with lemon wedges.

Note: The recipe says 8 servings, but they are large servings.

From: Bon Appetit, May 1995 "The Mediterranean, A Delicious Voyage of
Discovery" (Valencia) Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 04-22-95

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