Chicken and Sausage Paella
Paella is one of those things I’ve learned to love fairly recently in my foodie life. It’s a concept that’s great for using up whatever you have on hand. In this case that was some bell pepper, sausage, and chicken. And some other stuff. It’s a delicious, earthy sort of dinner. Servings: 3 at 628.73 calories 38.82 grams of fat
- 7 oz andouille sausage, diced
- 4 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 small onion chopped
- 1/2 bell pepper, diced
- 14 oz diced tomatoes, drained
- 4 oz pimentos
- 2 Tbs minced garlic
- 3 Tbs olive oil
- 1 cup white rice
- 1 tsp powdered saffron
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 1/2 cups chicken stock
- 1/4 cup frozen green peas
1. Boil together the broth (reserving half a cup), saffron, tomato, paprika, salt and pepper.
2. Heat oil in the paella pan or cast iron 12 inch frying pan.
3. Add garlic, peppers, pimentos, and onion and cook until soft, then pull it out and put it in a bowl.
4. Scrape bottom of pan, add more oil, add rice, and cook until translucent.
5. Add boiling broth and soffrito mixture (that’s what that combo of onion, garlic, and peppers is called) and chicken, cook at medium for 5 minutes.
6. Lower heat, arrange sausage and cook 15-20 minutes.
7. Sprinkle the peas over the top.
8. Continue cooking on very low, about 5 more minutes, adding more broth as necessary so the top layer of rice doesn’t get crunchy.
9. Remove from heat. Allow to rest for 5 minutes so the rest of the liquid is absorbed.