Chicken San Juan

• 1 lb. Spanish or hot Italian sausage
• 4 boneless chicken breasts
• 4 drumsticks and thighs
• salt, pepper and garlic powder
• 1 1/2 lb. eggplant, peeled and cut into 1-inch cubes
• 1 cup green pepper, cut into 1-inch pieces
• 2 c. coarsely chopped onion
• 3 c. chopped, peeled tomatoes, fresh or canned
• 1 Tbsp. saffron and 1 c. rice or 1 pkg. saffron rice
• 2 c. chicken broth

1. In large skillet, brown sausage and chicken.
2. Set aside.
3. Add vegetables to skillet and cook, stirring occasionally until vegetables are slightly wilted, about 10 minutes.
4. Add rice, saffron, broth, chicken and sausage.
5. Cover and bring to boil. Place in paella pan or casserole and bake about 40 minutes.
6. You may also continue cooking in skillet.

spanish, chicken breasts, thighs, salt, eggplant, green pepper, onion, tomatoes, saffron, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528720 (may not work)