Chicken and sausage paella
4
Points®
Total Time
52 min
Prep
20 min
Cook
22 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Onion
1 medium, chopped
Green bell pepper
1 medium, chopped
Garlic
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
Saffron
½ tsp, crushed
