Chicken & sausage paella
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Chicken & sausage paella
  Chicken    Sausage    Spanish    Low Fat    Poultry  
Last updated 6/12/2012 12:48:27 AM. Recipe ID 9528. Report a problem with this recipe.
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      Title: Chicken & sausage paella
 Categories: Spanish, Low fat, Poultry
      Yield: 10 Servings
      3    Heads garlic - cloves
           Peeled, heads intact
      2 tb Olive oil
      6 c  Chicken broth -- low fat
      2    Whole chicken breasts -
           Boned and skinned, cut into
      2 x  1/2-inch strips
      2 tb Paprika
      1 lb Turkey sausage - cut into
      2    Inch pieces
      2 lg Onions - chopped
      2 lg Red bell peppers - cored,
           Seeded and cut into
      2    Inch pieces
      4 md Zucchini - OR yellow squash
           OR eggplant, sliced
     10    Clove garlic - large
           Cloves, sliced
      3 c  Rice - long-grain white
     12    Plum tomatoes, cored and
           Sliced lengthwise
      4    Sun-dried tomatoes packed
           In oil - drained and
    1/2 c  Whole green olives -
           Unpitted (French or Calif.)
      1 c  Parsley - fresh Italian,
    1/2 ts Saffron threads
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
      4    Ears fresh corn - husked
           And cut into 2-inch pieces
  1.  Trim the tops off the garlic heads with a sharp knife. Place the
  garlic, 1 tablespoon olive oil, and 1/2 cup of chicken broth in a
  small saucepan.  Bring to a boil over medium-high heat. Reduce the
  heat and simmer for 30 minutes, basting frequently or until the
  garlic is soft. Set aside. 2. Preheat the oven to 350F. 3. Season the
  chicken on all sides with paprika. In a very large ovenproof skillet
  with 3-inch sides, heat the remaining olive oil over medium-high
  heat. Brown the chicken on all sides, about 5 minutes altogether.
  Remove the chicken to a large plate and drain off the oil. 4. Brown
  the sausage on all sides in the skillet, about 8 minutes. Drain off
  the oil. Add to the chicken. 5. In the oil remaining in the skillet,
  saute the onion, pepper, zucchini and garlic until the vegetables
  start to brown slightly. Add the rice and stir until the rice starts
  to brown, about 5 minutes. 6. Add the plum tomatoes, sun-dried
  tomatoes, olives, and 1/2 cup parsley to the rice mixture. 7. Combine
  the saffron, salt, and red pepper flakes with the remaining chicken
  broth, and pour over the rice. Stir to combine and turn the heat to
  high. 8. Return the chicken and sausage to the skillet.  Bury the
  whole garlic heads in the middle of the skillet, along with any
  chicken broth left in the saucepan. Bring to a boil. 9. Place the
  skillet immediately into the oven, uncovered, and bake for 30
  minutes. Remove the skillet; add the corn, pushing the pieces into
  the rice mixture. Return to the oven and bake for another 30 minutes.
  10. Remove the skillet, sprinkle with remaining parsley, and serve
  immediately, directly from the skillet. NOTE: Carefully lift the
  whole garlic heads and pass them at the table to spread on French
  Serves 10.
  Calories:       490 Carbohydrates: 70 g Protein: 3 g Cholesterol: 44
  mg Fat/% Fat:        2 g/25% fat calories

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Recipe ID 9528 (Apr 03, 2005)

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