1 lb Skinned and boned chicken
-breasts or thighs cut into
-strips 1/2 inch wide.
1/2 ts Each salt and black pepper
1 tb Olive oil
8 oz Sweet or spicy Italian
-sausage or Chorizo sliced
-1/4 inch thick
1 md Sized yellow onion, finely
-chopped (1 cup)
1 md Sweet red pepper cored
-seeded and cut into strips
-1/4 inch wide
2    Cloves garlic, minced
1 c  Long grain white rice
2 c  Chicken stock
3    Plum tomatoes chopped
1 ts Ground cumin,
1 ts Dried thyme, crumbled
1 c  Frozen peas, thawed
8    Black or green pitted olives
-, sliced.

1. Sprinkle the chicken with 1/4 teaspoon each of the salt and black
pepper. In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and saute stirring
frequently, for 5 minutes, or until lightly browned. Transfer to a plate.

2. Add the onion and red pepper to the skillet, sprinkle with the
remaining 1/4 teaspoon each of salt and black pepper, and saute, stirring
for 5 minutes or until softened. Add the garlic and rice and saute stirring
for 1 minute. Add the stock, tomatoes, cumin and thyme and bring to a boil
over high heat. Lower the heat and simmer, covered, for 15 minutes or
until the rice is tender.

3. Add the peas, chicken, sausage and olives, if using to the skillet and
mix well. Simmer for 5 minutes or until the peas are tender and the
chicken and sausage are heated through. Serve with a green salad. Serves 4.