Chicken & Sausage Brown Rice Paella
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken & Sausage Brown Rice Paella calories by ingredient
Introduction
Traditional paella is cooked for hours. This version is mostly done in the oven, so no babysitting the paella :-) Also, it traditionally has peas (I use broccoli or asparagus as I don't like peas), saffron (you may substitute turmeric if you don't have saffron) and white rice (I use brown). for the chicken, you can use pre-cooked diced breast meat instead of raw boneless/skinless breast. Salt & pepper to taste. Traditional paella is cooked for hours. This version is mostly done in the oven, so no babysitting the paella :-) Also, it traditionally has peas (I use broccoli or asparagus as I don't like peas), saffron (you may substitute turmeric if you don't have saffron) and white rice (I use brown). for the chicken, you can use pre-cooked diced breast meat instead of raw boneless/skinless breast. Salt & pepper to taste.Number of Servings: 6
Ingredients
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Hillshire Farm Smoked Sausage, 7 oz
Olive 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 serving
Garlic 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, chopped
Red Ripe Tomatoes, 2 plum tomato
Directions
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.
Member Ratings For This Recipe
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SBELLE56
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BOINGO
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HUMBLESUCCESS
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GRANDMAAMIE