Gumbo-laya

1/2 cup olive oil
1 C diced ham
1 cup chorizo (or soyrizo or andouille)
1 large onion diced
1 red bell pepper diced
5 garlic cloves minced
1 3 lb chicken cut into bite size pieces
3 cups Valencia rice or 2 Saffron rice foil packs
4 cups chicken broth
1/2 cup red or marsala wine
2 tsp salt
1 cup frozen green peas
1/4 cu minced parsley leaves

Heat olive oil in a large pan. Saute the ham and chorizo sausage.  Remove from pan and reserve. *Cooks note this will draw the oil from the chorizo and flavor the pan*

Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.  Take out and set aside.

Add chicken pieces and saute for about 15 minutes until browned and fully cooked. Add veggies back and 2 cups broth.

In large pot combine the rice, wine.  Add salt. Stir Turn up heat and bring to boil and cover.  Add chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes until the rice is cooked and fluffy.  (You may have to add more broth).

** note  you can add sautted shrimp or mussels when combining all ingredients.