To Prepare:

Season your chicken with salt and pepper to taste. Heat 2 tbsp. of the olive oil over low heat. Add the cut chiken pieces, turning the over every 2-3 minutes. Once the chicken is cooked remove from pan and set aside. In the same pan you cooked the chicken, add the sliced sausage and cook.

In the same pan add 2 tbsp. of olive oil and the finely chopped garlic cook for 1-2 minutes. Add the rice, and stir every 2 minutes or so. At the same time dissolve the saffron in ½ cup of the chiken stock. Add the tomato pure to the rice and stir. Turn the pan to medium heat and add the saffron dissolved in stock. Meanwhile heat the chicken stock to a light boil. Add 4 cups of stock to the rice and let it cook for 5-10 minutes. Add the chicken and sausage to the rice. Add another 2 cups of stock and let cook for 5 minutes. Add the last 2 cups of chicken stir and cook for another 5-10 minutes or until rice is cooked.

Serves 6-8