Chicken Paella with Sausage and Olives (Ellie Krieger)
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 8 cups |
from Ellie Krieger's "So Easy" p. 183
Ingredients
- 5 tsp Extra Virgin Olive Oil
- 4 oz Chourico
- 1 lb Chicken Tenders
- 1 medium Onion, Sweet
- 2 Garlic Clove
- 2 1/2 cups Unsalted Chicken Broth
- 5 oz Frozen Green Peas
- 1 cup Uncooked White Rice
- 1 Tomatoes
- 1/4 cup Sliced Olives
- 1/2 tsp Salt
- 1/4 tsp Spices, Pepper, Black
- 1/8 tsp Ground Turmeric
- 1/8 tsp Saffron
Directions
Preheat oven to 375 degrees.
Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)
Add the chorizo and cook, stir 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 tsp of oil in the skillet,
Add the onion, and cook stirring until softened about 3-5 minutes
Add the garlic and continue to cook for a minute more.
Return the chicken and chorizo to the skillet
Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.
Bring to a boil, cover, and transfer to the oven.
Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.