1 cup EVOO
3 pounds boneless, skinless chicken breast, cubed
2 yellow onions, diced
1 green pepper, diced
1 red pepper, diced
6 plum tomatoes, chopped, juices included
2 pounds sweet Italian sausage (substitute spicy Italian or Chorizo for an extra kick), sliced
4-6 garlic cloves, pressed or minced
6 cups low-sodium chicken stock
3 teaspoons Old Bay seasoning (use less for a lighter taste)
3 cups whole grain rice
1. Heat about half the oil in a deep pot (large dutch oven or a pasta pot) over medium-high heat. Season your chicken with salt & pepper and cook until golden brown, but not cooked through, about 5-7 minutes. Remove cubes from your pot and set aside.
2. Add vegetables to the pot, except tomatoes. Cook, making sure to stir so pieces do not burn, about 5 minutes. Add sausage and garlic and continue to cook, stirring frequently. Add stock, seasoning, and tomatoes and bring to a boil. Add rice and chicken, reduce your heat and allow to simmer for about 5 minutes. Cover, and simmer for about 5-10 minutes more or until rice begins to absorb the liquid. Remove from heat, and let stand for about 30 minutes, until the rice is tender and all the remaining liquid is absorbed. Season to taste with salt and pepper.
Serve in foil chafing dishes. Until your guests arrive, cover with aluminum foil and leave at room temperature. If making ahead, can be prepared up to 24 hours in advance, covered, and refrigerated. Bring to room temperature before placing in a chafing dish, up to 30 minutes before serving.