Preparation:
With heavy knife, cut each Perdue fresh split chicken breast crosswise in half. In Dutch oven over medium-high heat, heat oil. Add chicken breasts, meat side down, in batches; do not crowd. Cook about 3 minutes or until lightly browned. Remove breasts and set aside. To drippings in Dutch oven, add sausage, onion, red pepper and garlic. Cook about 4 minutes or until onions are softened, stirring often. Add rice, oregano, paprika and saffron; stir about 1 minute or until rice turns opaque. Add artichoke hearts, broth, sherry, and salt and pepper to taste; bring to a boil. Return chicken breasts to Dutch oven. Cover tightly; reduce heat to low and simmer about 30 minutes or until rice is tender and liquid almost absorbed. Let stand, covered, 5 minutes. Season with salt and pepper and serve immediately. |
