Chicken Paella with Sausage and Olives

by Jana Harvey on April 13, 2011

1 tablespoon plus 2 teaspoons olive oil
3 ounces chorizo sausage, casing removed, sliced into 1/4-inch rounds
1 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
1 10-ounce package frozen peas
1 cup uncooked white rice
1 large ripe tomato, chopped
1/4 cup sliced green Spanish pimento-stuffed olives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
Small pinch of saffron threads

Preheat the oven to 375ºF. Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover). Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer the chicken and chorizo to a plate. Heat the remaining 2 teaspoons of oil in the skillet. Add the onions and cook, stirring, until softened and translucent, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 additional minute. Return the chicken and chorizo to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron. Bring to a boil, cover, and transfer to oven. Cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

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