Ingredients:

Family Pack of Chicken Leg Quarters, split
Family Pack of Sausages, chopped into chunks
Family Pack of Boneless Chicken Breasts, chopped into chunks
800g Shrimp
1 Cup Frozen Peas
2 Sweet Peppers (Red and Orange), chopped
1 Large Vidalia Onion, quartered
1 Garlic, minced
Saffron (substitute with turmeric)
Unsalted Chicken Stock (for rice)
4-5 cups rice, cooked with chicken stock and saffron (or turmeric)
Salt and pepper to taste

Steps:

Preheat the oven to 375°F
1) Season the split chicken quarters with your choice of seasoning. Grill until slightly undercooked; the chicken will finish cooking once baked. Cook rice according to package directions; use chicken stock instead of water to cook and 2) add 2 tsp saffron.
3) In a large pot with hot olive oil, brown the sausages. Once the sausages are browned, add chicken breast chunks. Bake the shrimp at 375°F until slightly undercooked.
4) When the chicken breast chunks are fully cooked, add the onion and add 2 tsp of saffron and salt & pepper to taste, mix together. Add the chopped peppers and frozen peas, mix together and let simmer until the vegetables are softened.
5) In a large deep-walled baking dish, add the rice and the pot mixture, mix all together. Place grilled chicken quarters on top along with the shrimp. Place the dish into the oven at 380°F and bake uncovered for 15-20 minutes or until the chicken is fully cooked.
6) Serve and Enjoy!