Chicken & Sausage Brown Rice Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Hillshire Farm Smoked Sausage, 7 ozOlive Oil, Extra Virgin, 2 tbs Chicken Breast, no skin, 1 breast, bone and skin removed Onions, raw, 1 cup, chopped Red Bell Pepper (1 medium raw), 1 servingGarlic Minced, 6 tsp crushed red pepper, 1 tsp Paprika, .25 tsp Brown Rice, long grain, 2 cup Saffron, .25 tsp Bay Leaf, 2 tbsp, crumbled Chicken Broth, 4 cup (8 fl oz) Broccoli, fresh, 1 cup, choppedRed Ripe Tomatoes, 2 plum tomato
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 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 and broccoli, (peas or asparagus work too) 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 immediately with a nice salad of crispy greens.
Number of Servings: 6
Recipe submitted by SparkPeople user DBEDFAM.
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 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 and broccoli, (peas or asparagus work too) 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 immediately with a nice salad of crispy greens.
Number of Servings: 6
Recipe submitted by SparkPeople user DBEDFAM.
Nutritional Info Amount Per Serving
- Calories: 284.9
- Total Fat: 14.8 g
- Cholesterol: 38.7 mg
- Sodium: 930.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.8 g
- Protein: 16.1 g
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