Heat the oil over medium heat in a large, heavy skillet at least 11 inches across.
Slice the linguica in half lengthwise and then into half-moons. Brown in the oil, then remove to paper towels and drain.
Brown the chicken pieces very well in the oil on all sides. Remove to paper towels and drain.
Add the garlic to the oil and cook for 30 seconds.
Add the onion and bell pepper and cook until tender, stirring constantly, about 3 to 5 minutes.
Add the tomatoes and cook until most of the liquid has evaporated, about 2 to 3 minutes more.
Sprinkle the herbs and dry spices over the vegetables.
Return the chicken and sausage to the pan and add the rice.
Continue to cook, stirring often. The rice will appear shiny, then it will begin to absorb moisture. When the pan appears almost dry, add the chicken stock.
Bring to a boil, lower to a very slow simmer and cover.
Cook for 30 minutes, or until rice is tender and has absorbed all the liquid.
Stir off the bottom two or three times during cooking to ensure no rice is sticking.
Add more hot stock or water if pan dries out before rice is done.
Sprinkle the fresh parsley over the top and serve.
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