Slice linguica into 1/8-inch pieces. Sauté in 2 skillets until cooked through. Remove and drain all but 3 tablespoons of fat from skillets.

Sprinkle chicken with salt and pepper. Add to the skillets and cook for 10 to 15 minutes, turning once, until browned and cooked through. Remove from skillets.

Add onion and bell pepper; cook for about 5 minutes until lightly browned. Add garlic and cook for 1 minute more.

Drain liquid from tomatoes into a measuring cup and add broth. Add enough water to make 13 cups of liquid (or 7 1/2 cups for 12 servings). Place in a large stockpot and bring to a boil, then cover and keep warm.

Add equal amounts of rice to the skillets; cook over low heat, stirring frequently, until the rice is well coated with oil. Add salt, thyme and saffron to the hot broth and pour over rice.

Place linguica in skillets and tuck chicken pieces into the rice. Sprinkle tomatoes over the top.

Cover and cook for 15 to 20 minutes or until most of the liquid has been absorbed. Add peas; remove from heat and let stand for 10 minutes. (Uncover and cook over medium heat for 1 to 2 minutes if all of the liquid hasn't been absorbed.) Sprinkle with sliced olives and serve.

Serves: 12