Chicken and Sausage Paella

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.2
  • Total Fat: 12.9 g
  • Cholesterol: 32.1 mg
  • Sodium: 1,592.9 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.6 g

View full nutritional breakdown of Chicken and Sausage Paella calories by ingredient


Yummy and easy take on a Spanish classic. Yummy and easy take on a Spanish classic.
Number of Servings: 6


    1 box Goya Yellow Rice + 3/4 cup of white rice
    3 roma tomatoes, chopped
    1/2 onion, chopped
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1/2 cup frozen peas
    1 clove garlic
    1 small can jalapeno pepper
    2 chicken breasts, cut into 1 inch pieces
    1/2 package of andouille or chorizo sausage (1/2 lb)
    4 cups chicken broth
    2 tbsp extra virgin olive oil
    paprika, to taste
    salt, to taste
    pepper, to taste


Warm olive oil on medium heat in large skillet (preferrably cast-iron). Season chicken with paprika, salt, and pepper as you like. Brown chicken and sausage in skillet, then set aside. Add chopped onions, green and red peppers, and garlic and saute until translucent. Add tomatoes, jalapenos, and broth--increase heat until boiling. Add rice, chicken, and sausage, mix until everything is covered. Allow to simmer for 20 minutes (or until liquid is gone) without messing with it. Add frozen peas to top, cover for a few minutes to thaw the peas. Serve with lemon slices.

Makes approx. 6 servings. Serving size is slighly more than one cup.

Number of Servings: 6

Recipe submitted by SparkPeople user BUFFETTGIRL2004.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    So good! Hubby loved it and wants it as a regular addition to our menu. I did sub mini red, yellow and orange peppers (2 of each) for the green and red in this recipe. - 10/18/09

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    Loved it! Made some sangria to go with it and had a date night. Thanks! - 6/25/11

  • no profile photo

    DELICIOUS!!! - 3/7/11

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    this is a very good recipe, loking forward to making it again. - 3/12/10