spanish style chicken paella

4 ounces chorizo or Italian sausage, sliced
8 chicken legs and wings (4 each)
1 medium onion, chopped
1 small sweet red or green pepper, cut into chunks
1 clove garlic, minced
3/4 cup long grain rice
3 cups chicken stock
1/4 teaspoon ground turmeric
8 baby carrots or 3-inch carrot chunks
1 package (10 oz.) frozen peas
1/4 cup pitted ripe olives
6 cherry tomatoes, halved or 1/2 cup tomato wedges

In a 12-inch skillet or a 4-quart Dutch oven, brown sausage over medium heat about 10 minutes. Drain, reserving drippings in skillet; set sausage aside; season chicken with salt and pepper. Brown chicken in reserved drippings; remove chicken, reserving 1 tablespoon drippings in skillet. Add onion, red or green pepper and garlic to pan. Cook until onion is tender. Stir in uncooked rice, stock and turmeric and bring to a boil. Add sausage and carrots. Arrange chicken atop and reduce heat; cover and simmer 20 minutes. Meanwhile, rinse peas under hot tap water to separate. Arrange peas and olives atop chicken. Cover and cook 15-20 minutes more or until rice and chicken are tender. Just before serving add tomatoes. Heat through. To serve, toss mixture gently. Makes four servings.

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