This is a version of a recipe my mother remembered from her childhood. My father experimented for decades and reconstructed a fond childhood memory for her. This is one of the versions. It is the family favorite!
1Use a large and heavy Dutch oven or covered roaster. Spray with cooking oil. Heat pan over a medium high flame. Add olive oil to cover the bottom of the pan.
2When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
3Add the diced bell peppers, onions, garlic and spices. Stir well to incorporate into the cooking mixture. Cover the pan. Let the mixture simmer on medium-low heat. Stir occasionally. Until the liquid changes o a golden yellow color.
4Add diced chicken to the pan and begin to lightly cook the chicken.
5When the chicken is partially cooked, add 12 ounces of the chicken stock. Stir well to incorporate the seasoning. Cover and simmer for a 2-3 minutes.
6Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
7Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
8When the liquid is reduced by half, add the remaining ingredients.
9When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
10Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.