In a dutch oven over medium-high heat, heat oil. Add chicken breast pieces in batches; do not crowd. Cook about 3 minutes or until lightly browned. Remove breasts and set aside.

To drippings in a dutch oven, add sausage, onion, red pepper and garlic. Cook about 4 minutes or until onions are softened, stirring often. Add rice, oregano paprika and saffron; stir about 1 minute or until rice turns opaque. Add artichoke hearts, broth, sherry and pepper; reduce heat to low and simmer about 30 minutes or until rice is tender and liquid is almost absorbed. Let stand, covered for 5 minutes. Season with pepper and serve immediately. Serves 8.

Notes:

This recipe originally came from "Perdue Light Classics". I have modified it somewhat.