3 pounds boneless skinless chicken breast, cut into 1/2-inch cubes 2 teaspoons dried oregano 1/2 teaspoon freshly ground black pepper 1 tablespoon paprika 1/2 teaspoon salt 5 tablespoons olive oil 3 ounces Canadian bacon, chopped 1 clove garlic, chopped 1 medium onion, chopped 1 medium bell pepper, chopped 1 medium tomato, chopped 1/2 medium spicy turkey sausage, cut into 1/2-inch thick slices 1/4 cup pimiento-stuffed olives, chopped 1 tablespoon capers 1 cup long-grain white rice 3 cups water or chicken stock 1/2 cup frozen peas
Toss chicken with oregano, pepper, paprika, salt, and 2 tablespoons of olive oil until evenly coated. Brown chicken in a nonstick skillet over medium-high heat. Remove from heat and set aside.
Heat remaining 3 tablespoons oil a large non-stick pot. Add Canadian bacon and garlic and saute until fragrant. Add the onion and bell pepper and saute until onion and pepper are tender.
Add tomato, browned chicken, and sausage. Cover and simmer for 10 minutes. Add olives, capers, rice, and water. Cover and simmer for 15 minutes. Add frozen peas and simmer for 5 more minutes. Taste for seasoning and serve.
