Ingredients

• 2 (14 ounce) cans chicken broth
• 3/4 cup white wine
• 1/4 cup vermouth
• 1 teaspoon turmeric
• 2 teaspoons paprika
• 1 lb boneless skinless chicken thighs, cut into strips
• 1/2 lb Italian sausage, we prefer the hot type (2 links)
• 1 tablespoon olive oil
• 1 large green bell pepper, cut into thin slices
• 1 large red bell pepper, cut into thin slices
• 1 large white onion, halved and sliced thin
• 2 jalapeno peppers, seeded and chopped
• 5 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon ground coriander
• 2 cups rice (short grain works best)
• 1 lb medium shrimp, raw,shells and tails removed
• 4 roma tomatoes, chopped
• 1 1/2 cups fresh green beans or 1 1/2 cups frozen green beans, sliced into ½ inch pieces
• 1/2 cup black olives, sliced

Instructions

1. Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.

2. Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.

3. Brown chicken strips – remove.

4. Add olive oil and sauté onions, peppers, and garlic until limp.

5. Don't overcook as the garlic will bitter.

6. Stir spices into hot wine mixture.

7. Return browned meat to skillet and pour in hot wine mixture – stir to blend.

8. Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.

9. Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.

10. Boil for 4-5 minutes, then cover (with lid vent closed).

11. Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.

12. Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.

13. Ok, now you can peek- ENJOY!