This chicken and sausage paella is a great dish. My mother taught me how to make this.
It is a little more time intensive than my usual weeknight dinners, but it certainly takes less time than cooking three of my usual dinners! This recipe makes enough for three dinners for my husband and me. I like to make this paella Sunday evening and then have the leftovers for dinner on Monday and Tuesday. I even think that it tastes better after the first day!
You don’t need a special paella pan to make this. I don’t have one. I just used a large skillet with a lid.
This recipe is inspired by Chef Andrew Young’s Paella with Chicken, Chorizo, and Asparagus.
For chicken and sausage paella, I used the following:
- 2 chicken breasts
- salt and pepper
- 3 tablespoons olive oil, divided
- 2 cloves garlic, crushed, plus 2 teaspoons garlic, chopped
- 2 teaspoons dried rosemary
- 5 to 6 cups low sodium chicken broth
- 1/2 dry white wine
- 1 teaspoon saffron threads
- 1/2 cup chopped pepper (red, yellow and orange)
- 1/2 cup chopped yellow onion
- 3/4 cup Spanish chorizo, casings removed and cut into 1/4-inch pieces
- 1 can diced tomatoes with juice (14 1/2 ounces)
- 1 1/2 Valencia rice
- 1 cup fresh green beans
- 1 can artichoke heart halves in water (14 ounces)
- 1 large lemon, cut into wedges for serving
- Spanish olives (optional)
- Fresh rosemary sprigs, for serving (optional)
Season the chicken with salt and pepper. Place chicken in resealable plastic bag with 1 tablespoon olive oil, two crushed garlic cloves, and rosemary. Refrigerate for two to 24 hours.
In a large pot boil the chicken broth and wine. Cover the pot and decrease the heat to low.
Using the back of a spoon, crush saffron into a powder. Transfer the saffron to a soup bowl and add about 1 cup of the hot broth. Let stand until ready to use.
Heat the remaining olive oil in a a large skillet and add the chicken breasts. Cook the chicken breasts until the the centers reaches 165 degrees Fahrenheit. Remove chicken from pan and let it cool slightly before slicing.
Add the chopped garlic, bell pepper, onion, and sausage to the skilled.
Cook for about 10 minutes until browned.
Add diced tomatoes and juice to the skillet and cook, stirring frequently, until the juice evaporates.
Add the rice and cook over medium heat for about two minutes while stirring the mixture.
Pour the hot broth and the hot broth with saffron over the rice. Sprinkle the chicken pieces over the rice.
Without stirring, cook about 25 minutes until the most of the broth has been absorbed by the rice.
Add the green beans, artichoke hearts, and olives.
Cover and continue to cook, without stirring for another 5 to 10 minutes, until the the remaining liquid is absorbed and the rice is soft. Season with salt and pepper to taste and garnish with olives, rosemary springs, and lemon wedges.