Arroz con Pollo

3 fresh sweet Italian sausage links (9 to 12 ounces total)

6 boneless, skinless chicken thighs (about 1½ pounds total)

½ teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

5 ounces frozen pearl onions (1 generous cup; do not defrost)

6 ounces frozen artichoke heart quarters (1½ cups; do not defrost)

2 teaspoons pre-minced garlic

2 teaspoons dried oregano (may substitute 1 tablespoon fresh oregano leaves)

1 teaspoon mild Spanish smoked paprika (pimenton)

½ teaspoon saffron threads

½ cup dry sherry

1¾ cups canned, fire-roasted diced tomatoes and their juices (from one 14-ounce can; preferably no-salt-added)

2½ cups no-salt-added chicken broth

1½ cups arborio or Valencia rice

3 ounces frozen bell pepper strips (1 cup; do not defrost)

Preheat the oven to 325 degrees.

Brown the sausage in a wide, ovenproof Dutch oven, cast-iron casserole or ovenproof deep saute pan over medium-high heat, turning occasionally, about 4 minutes; they will not be cooked through. Transfer to a plate.

Season the chicken all over with the salt and pepper. Add to the same pan you used to cook the sausage; brown on both sides, turning once, about 6 minutes total; it will not be cooked through. Transfer to the plate with sausage.

Add the oil and pearl onions to the pan; reduce the heat to medium and cook, stirring frequently, until lightly browned, about 3 minutes, then add the artichoke heart quarters; cook, stirring often, until they begin to soften, about 3 minutes.

Stir in the garlic, oregano, paprika and saffron; cook until aromatic, about 20 seconds. Pour in the sherry, using a wooden spatula to dislodge all the browned bits in the pan. Once the mixture begins to bubble at the edges, add the tomatoes and their juices, the broth, rice and bell pepper strips. Stir well as it comes to a low boil. Taste and season lightly with salt, as needed.

Return the sausage and chicken to the pan, nestling them into the pan mixture. Cover and transfer to the oven; bake until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.

Let sit, covered, 10 minutes before serving (to blend the flavors). The arroz con pollo can be refrigerated for up to 3 days; you may need to add water to loosen it up during reheating on the stove top.

Serves 6

Nutrition | Per serving: 470 calories, 34 g protein, 46 g carbohydrates, 13 g fat, 4 g saturated fat, 120 mg cholesterol, 500 mg sodium, 3 g dietary fiber, 4 g sugar

From cookbook authors Mark Scarbrough and Bruce Weinstein