Chicken and sausage paella

Total Time
52 min
20 min
22 min
Turkey kielbasa intensifies the flavor of this one-pan chicken-and-rice dinner. This one-pot wonder is easy enough to make on a weeknight and any leftovers will hold-up well. Saffron is traditionally used in paella, but if you don’t have it on hand, you can use a slightly lesser amount of turmeric instead. The dish will taste a little different, but the turmeric will give the paella its signature golden hue. To make a colorful and crunchy salad to serve with the paella, toss up romaine, radicchio, water-packed roasted red bell peppers, cherry tomatoes, cucumbers, red-wine vinegar, salt, and pepper in a big salad bowl.


Uncooked skinless boneless chicken thigh

20 oz, trimmed and each cut into 3 pieces

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Turkey kielbasa

4 oz, or andouille, cut into 1/4-inch slices


1 medium, chopped

Green bell pepper

1 medium, chopped


4 clove(s), minced

Chicken broth

1½ cup(s)

Canned diced tomatoes

14½ oz

Uncooked white rice

¾ cup(s), long grain

Frozen green peas

½ cup(s)

Pimiento stuffed olives

8 olive(s), sliced


½ tsp, crushed


  1. 1 Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until chicken is browned, about 8 minutes. Transfer to plate.
  2. 2 Add kielbasa to skillet and cook 1 minute, stirring often, until kielbasa is browned; transfer to plate with chicken. Add onion, bell pepper, and garlic to skillet; cook, stirring with wooden spoon to scrape up browned bits from bottom of pan, until vegetables begin to soften, 2–3 minutes. Add chicken, kielbasa, broth, tomatoes, rice, peas, olives, and saffron and bring to boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes. Remove from heat and let stand 10 minutes before serving.
  3. Serving size: generous 3/4 cup rice mixture and 2 chicken pieces