¼ cup chopped fresh italian (flat-leaf) parsley (optional)
Cut the chicken into chunks about 2 by 2 inches. Season the chicken with salt and pepper to taste.
Heat a very large skillet with lid (I used a dutch oven) with 1 Tbs. of the olive oil over medium-high heat. Add as much chicken as will fit in the pan without crowding. Cook the chicken until it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside. Transfer the chicken to a large plate. Repeat until all of the chicken is browned, adding another tablespoon of olive oil as needed.
Don’t worry if the bottom of the skillet gets little bits of the chicken stuck to it; but if the skillet starts to get too dark, lower the heat a bit. Pour off the fat and pan juices from each batch of chicken into a heatproof bowl or pitcher. We love brown bits on the bottom of pots, y’all, those brown bits are flavor!
Heat the remaining Tbs. of olive oil and the butter in the skillet over medium heat. Add the onion, shallot, carrots, and bell pepper and cook until the vegetables start to become tender, 3-4 minutes. Add the garlic and cook, stirring until you can really smell the garlic, about 1 minute.
Add the rice and the kielbasa and stir until the rice starts to turn slightly translucent and is nicely coated with all of the vegetables and the fat, about 3 minutes.
Add the tomatoes with their juice and the chicken broth, bay leaves, paprika, and saffron. Stir well. Cover the skillet, increase the heat to medium-high, let the liquid come to a simmer, then reduce the heat to medium, and let simmer until the rice has begun to absorb the liquid, about 8 minutes.
Arrange the chicken pieces on top of the rice and drizzle any juices that have accumulated on the plate over the chicken. Pour off any fat that has separated from the reserved pan juices, and add the darker liquid from the bottom of the bowl or pitcher to the skillet. Cover the skillet again and let simmer gently until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed, 12-15 minutes.
Remove the lid, sprinkle the peas on top, and drape the roasted pepper (if using) attractively over the top. Cover the skillet and cook until the peas (and peppers) are heated through, about 2 minutes.
Recipe by Family Foodie at http://familyfoodie.com/one-pot-arroz-con-pollo-portuguese-style/