CHICKEN SAUSAGE PAELLA RECIPE RECIPES

CHICKEN AND SAUSAGE PAELLA RECIPE - FOOD.COM

Chicken and Sausage Paella Recipe - Food.com image

Make and share this Chicken and Sausage Paella recipe from Food.com.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups chicken broth
2 tablespoons olive oil
1 large chicken, cut up
salt and pepper
2 garlic cloves, finely chopped
4 sweet sausages, cut into 1/2-inch slices
1 onion, chopped
1 red bell pepper, cut into thin strips
1 1/2 cups short-grain white rice
3 tablespoons fresh parsley, chopped
1 bay leaf
2 cups fresh peas
1 teaspoon paprika
1 lemon, cut into wedges

Steps:

Preheat the oven to 325 degrees F.
In a saucepan, heat the broth over moderate heat; keep warm.
In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.

Nutrition Facts : Calories 746.4, FatContent 39.1, SaturatedFatContent 10.9, CholesterolContent 141.9, SodiumContent 859.4, CarbohydrateContent 52.8, FiberContent 5.6, SugarContent 4.9, ProteinContent 44

CHICKEN AND SMOKED SAUSAGE PAELLA RECIPE - FOOD.COM

Chicken and Smoked Sausage Paella Recipe - Food.com image

Use a dry smoked cooked sausage for this, and please try not to omit the smoked sausage and the saffron, it is what makes this rice dish!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 tablespoons olive oil
3 cups dry smoked sausage, sliced about 1/2-inch diagonallly (can use more)
1 medium onion, chopped
1 red bell pepper, chopped
2 -3 tablespoons fresh garlic, chopped (or to taste)
1 -2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon paprika
2 cups rice (use short grain rice for this)
1 pinch saffron
2 bay leaves
4 cups chicken broth
6 cups cooked chicken, cut into chunks (i just use the meat from one whole cooked chicken)
1 cup frozen peas
2 ripe plum tomatoes, seeded and chopped
salt and pepper

Steps:

Set oven to 400 degrees.
Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
Add in rice, saffron and bay leaves; stir to combine to coat the rice.
Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
Transfer the pot or casserole dish to the oven.
Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
Remove from the oven and fluff with a fork.
Serve right away.

Nutrition Facts : Calories 889.5, FatContent 26.3, SaturatedFatContent 5.8, CholesterolContent 157.5, SodiumContent 966, CarbohydrateContent 90.6, FiberContent 4.4, SugarContent 5.9, ProteinContent 66.8

More about "chicken sausage paella recipe recipes"

CHICKEN AND SAUSAGE PAELLA RECIPE | THIS MAMA COOKS! ON A DIET

This easy chicken paella recipe is perfect for a weeknight dinner. This quick chicken paella dish with quinoa will become a family favorite.
From thismamacooks.com
Reviews 4.6
Total Time 30 minutes
Cuisine Spanish
Calories 833 calories per serving

Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.

See details

SEAFOOD, SAUSAGE, AND CHICKEN PAELLA - BIGOVEN

"After eating Paella at a restaurant several years ago, I went on a quest to find a recipe as good as what I remembered eating that first time. This is the evolution of many different recipes and experiments, but it my favorite."
From bigoven.com
Reviews 4.8
Total Time 30 minutes
Cuisine Spanish
Calories 85 calories per serving

"In a saucepan, bring the broth to a boil; reduce heat to a simmer and cover. Put the saffron on a 3 inch strip of aluminum foil, fold up the foil to make a square packet, and set the foil directly on the lid of the simmering broth for about 15 minutes. Unfold the packet, transfer the saffron to a mortar (or a small bowl), add a pinch of salt, and use the pestle (or the back of spoon) to crush the saffron. Add about 1/2 cup of the hot broth to the saffron and let the saffron steep for about 15 minutes. Add the saffron-infused liquid back to the broth. Taste; the broth should be well seasoned, so add more salt if necessary. Remove from the heat until ready to add to the rice. Remove the papery skins around the top of the head of garlic, trim the top and make a shallow cut around the equator to speed cooking. Set a 14 inch paella pan over medium-high heat and add olive oil. When oil is hot, add the chicken and head of garlic. Cook until chicken is done and golden, 10-15 minutes. The oil may splatter and you may need to turn down the heat. Transfer chicken to platter. The head of garlic stays in the pain through the whole cooking process. Reduce the heat to low and add red pepper strips to pan. Saute the red pepper slices slowly until they are very limp 20-25 minutes. When the pepper is done transfer the pieces to a plate, cover with foil, and set aside. Add the sausages and cook until done then remove to same platter as chicken. Repeat with shrimp and scallops if using. If there is more than 1 Tbsp of oil in the pan, pour out the excess. Increase the heat to medium and saute the onion and slices garlic until the onion is soft. Add the grated tomato. Season well with salt and saute until the water from the tomato has cooked out and the mixture, called a sofrito, has darkened to a burgundy color and is a very thick puree. If you are not cooking the rice immediately, remove the pan from the heat. About half an hour before you are ready to eat, bring the broth back to a simmer and set the pan with the sofrito over your largest burner on medium heat, noticing if the pan sits level. When the sofrito is hot, add the rice, stirring until it is transluscent, 1 to 2 minutes. Spread out the rice (it should just blanket the bottom of the pan), distribute the chicken, and sausages around the pan. Increase the heat to medium high and pour in 3 cups of the simmering broth. As the broth comes to a boil, lay the peppers in the pan, starburst like and push the head of garlic to the center. Cook until the rice begins to appear above the liquid, 6-8 minutes, rotating the pan over one and two burners as necessary to distribute the heat to all areas. Add the spring of rosemary and reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed and the rice is al dente, another 8-10 minutes. To check for doneness, taste a grain just below the top layer of rice -- there should be a very tiny white dot in the center. If the liquid is absorbed but the rice is not done, add a bit more hot broth to the pan and cook a few minutes more. Add whatever seafood you are using, cover the pan with foil and cook gently for another 2 minutes, which will help to ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium high and, turning the pan, cook until the bottom layer of rice starts to caramelize, creating the socarrat, 1-2 minutes. You may hear the rice crackling, which is fine, but if it starts burning, remove the pan from the heat immediately. To check for socarrat, peel back the foil and use a spoon to feel for a slight crust on the bottom of the pan. Remove the pan from the heat and let the paella rest, still covered, 5-10 minutes."

See details

SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving

In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

See details

SLOW-COOKER CHICKEN-SAUSAGE PAELLA RECIPE | MYRECIPES

From myrecipes.com
Total Time 4 hours 48 minutes
Calories 362 calories per serving

. Remove lid; quickly stir in peas. Cover and cook on HIGH 10 minutes.

See details

PAELLA RECIPE | EMERIL LAGASSE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 55 minutes
Category main-dish
Cuisine european

Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

See details

SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT

In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

See details

MIXED SAUSAGE PAELLA RECIPE - NYT COOKING

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine spanish
Calories 611 per serving

Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

See details

CHICKEN AND SAUSAGE PAELLA | EL MEJOR NIDO

Season chicken with paprika, salt and pepper. Step 2. Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl. Step 3. Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes.
From elmejornido.com

See details

CHICKEN, SHRIMP AND SAUSAGE PAELLA RECIPE - RECIPETIPS.COM

From recipetips.com

See details

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE - JULIA'S ALBUM

Oct 02, 2013 · Ingredients 3 tablespoons olive oil 1 pound sausage spicy, cut into small slices 1 pound chicken breasts , cut into small cubed pieces 1 red bell pepper , chopped 1 green bell pepper , chopped 1 pound shrimp (20-30 shrimp, deveined and peeled, with tails still on) 8 green onions , chopped 1 teaspoon ...
From juliasalbum.com

See details

SLOW-COOKED CHICKEN & SAUSAGE PAELLA - SWANSON

Jan 23, 2019 · Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker. Step 2. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through. Step 3. Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.
From campbells.com

See details

CHICKEN & SAUSAGE BROWN RICE PAELLA RECIPE | SPARKRECIPES

Set oven to 400 degrees. Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!). I use a huge 16" skillet. Add in diced raw chicken breast (if using). If using pre-cooked chicken, add sausage and cook stirring until browned (about 2 minutes). Add in onion, garlic, red bell pepper, paprika, saffron and crushed red ...
From recipes.sparkpeople.com

See details

CHICKEN AND ANDOUILLE SAUSAGE PAELLA - EPICUREAN NARRATIVE

Apr 23, 2017 · To make the Paella: Heat the Staub paella pan. Add olive oil to heated pan and add the salt to the oil. Mix well. Add the chorizo and saute well. Add the chicken and saute until browned. Add the green beans, and the red bell peppers and saute for 3 minutes. Add the sofrito mixture and stir well.
From epicureannarrative.com

See details

PAELLA RECIPE - JO COOKS

Jun 18, 2021 · Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up. Garnish and serve: Turn off the heat and garnish with parsley and lemon wedges.
From jocooks.com

See details

SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH

Apr 29, 2020 · Brown the sausage in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add chorizo back to the pan in step 3 of the recipe, before boiling. Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus. Add vegetables in step one of the recipe ...
From tastesbetterfromscratch.com

See details

SKILLET CHICKEN AND CHORIZO PAELLA | FOOD & WINE

Step 1. Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour. Advertisement. Step 2. Meanwhile, heat oil in a 12-inch ...
From foodandwine.com

See details

CHICKEN AND SAUSAGE PAELLA RECIPE | GROUP RECIPES

Our most trusted Chicken And Sausage Paella recipes. Reviewed by millions of home cooks.
From grouprecipes.com

See details

CHICKEN AND CHORIZO PAELLA - NINJA TEST KITCHEN

Chicken and Chorizo Paella. I love making this chicken and chorizo paella for meal plan weeks. It makes enough servings to enjoy for dinner and also for various meals for the next four days, or you can freeze half for later. You can use andouille sausage in place of chorizo, or if you prefer a mild paella, use sweet Italian sausage.
From ninjatestkitchen.com

See details

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA" RECIPE ...

Step 1. Place cauliflower florets in a food processor; pulse into grains the size of rice. Advertisement. Step 2. Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse. Step 3. Heat 2 tablespoons olive oil in a paella pan over medium heat.
From allrecipes.com

See details

SPANISH CHICKEN AND CHORIZO PAELLA | PAULA DEEN

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat. Cook’s note: A large cast iron skillet would work here. Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
From pauladeen.com

See details