FBD

CHICKEN AND SAUSAGE PAELLA

A Mexican recipe for Paella.

SpanishChickenIntermediate67 minBy Northstar

Ingredients

Servings
4
  • 2 1/2 to 3 lbs. meaty chicken pieces
  • 1 tbsp. cooking oil
  • 8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp. snipped fresh thyme or 2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
  • 1 141/2 oz. can reduced-sodium chicken broth
  • 1/2 c. water
  • 2 c. chopped tomatoes
  • 2 yellow or green sweet peppers, cut into very thin bite-size strips
  • 1 c. frozen green peas
  • 3 c. hot cooked rice

Instructions

  1. 1

    Skin chicken. Rinse chicken; pat dry.

  2. 2

    In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.

  3. 3

    In a 3 1/2, 4, or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion.

  4. 4

    Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric.

  5. 5

    Pour broth and water over all.

  6. 6

    Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

  7. 7

    Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker.

  8. 8

    Cover; let stand for 5 minutes.

  9. 9

    Serve over the hot rice.

Tags

casserolespanishmexican-cooking