Hearty Arroz Con Pollo

• 1/2 cup all-purpose flour
• 1 (3 1/2- to 4-pound) broiler-fryer, cut up
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 7 brown-and-serve sausage links, cut into 1/2-inch slices
• 1 (28-ounce) can whole tomatoes, undrained
• 2 (4-ounce) jars chopped pimiento, drained
• 1 (3-ounce) jar pimiento-stuffed olives, drained
• 2 cups uncooked regular rice
• 1 cup water
• 2 chicken bouillon cubes
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 (10-ounce) package frozen English peas

1. Place flour in a plastic or paper bag; add 2 or 3 pieces of chicken to bag, and shake well. Repeat procedure with remaining chicken. Heat oil in a Dutch oven; add chicken, and brown on all sides. Remove chicken, reserving oil in Dutch oven. Drain chicken on paper towels.
2. Saute onion in reserved oil until tender. Add next 9 ingredients, stirring well. Place chicken pieces on top; cover and cook over medium heat 30 minutes. Stir mixture occasionally to prevent rice from sticking.
3. Stir in peas. Continue cooking, uncovered, 10 minutes.

allpurpose, vegetable oil, onion, brownandserve sausage links, tomatoes, pimiento, olives, regular rice, water, chicken bouillon cubes, salt, pepper, peas

Taken from www.myrecipes.com/recipe/hearty-arroz-con-pollo (may not work)