Total Calories: 236
Cut chicken into 3/4 -inch pieces. Sprinkle lightly with salt and pepper. In a plastic bag, shake chicken and flour until chicken is evenly coated shake off excess flour.
In a 5-quart Dutch oven over medium-high heat, saute half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken, cover and keep warm. Reduce heat to medium.
In same Dutch oven, brown sausage. Drain sausage well, pressing out fat cover and keep warm. Remove all but 1 tablespoon of the drippings.
Saute onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender.
Add tomatoes with juice, rice, bouillon granules. Italian herbs and sausage. Bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes or until rice is tender and liquid is absorbed.
Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot.
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