Chicken And Smoked Sausage Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE



Pressure Cooker Paella with Chicken Thighs and Smoked Sausage image

This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
salt to taste
6 ounces smoked sausage, diced
1 medium sweet onion (such as Vidalia®), diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups medium-grain white rice
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper
1 pinch saffron
¼ cup dry sherry
2 ¾ cups chicken broth
1 (10 ounce) can diced tomatoes
½ cup frozen peas

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
  • Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
  • Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
  • Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
  • Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 47.2 g, Cholesterol 64.8 mg, Fat 21.8 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 6.1 g, Sodium 1173.8 mg, Sugar 4.8 g

CHICKEN AND SAUSAGE PAELLA RECIPE



Chicken and Sausage Paella Recipe image

This easy chicken paella recipe is perfect for a weeknight dinner. This quick chicken paella dish with quinoa will become a family favorite.

Provided by Anne-Marie Nichols

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 cup long-grain basmati rice
2 1/2 cups low-sodium chicken broth
1 pound chicken tenders, cut crosswise into 1-inch pieces
3/8 teaspoon smoked Spanish paprika
Salt and freshly ground pepper
3 tablespoons olive oil
1 cup chopped yellow onion
8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
1 red bell pepper, diced
3 cloves garlic, minced or pressed
1/4 teaspoon saffron, crushed
1/2 teaspoon dried oregano
1 14.5-ounce can diced tomatoes
3/4 cup frozen peas
1 tablespoon chopped fresh parsley, plus more for garnish

Steps:

  • Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
  • Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
  • Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
  • Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
  • Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.

Nutrition Facts : Calories 833 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 59 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2074 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat

SPANISH CHICKEN AND MUSSEL PAELLA



Spanish Chicken and Mussel Paella image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 cup (1 medium) yellow onion, minced
1 red or green bell pepper, cored, seeded and cut into strips
1 (15 to 16-ounce) can diced tomatoes
1 teaspoon each of dried thyme and basil, crumbled
1 teaspoon cumin seed
1 bay leaf
1 tablespoon minced garlic
2 1/2 to 3-pound chicken, cut into 10 serving pieces or 6 chicken legs, separated into drumsticks and thighs
Salt and pepper
1/2 pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced
4 to 4 1/2 cups chicken broth
1/4 teaspoon ground saffron or tumeric
3 cups long-grain rice
1 pound mussels, scrubbed well, beards removed and rinsed
1 cup fresh or frozen peas, thawed
Minced fresh cilantro or parsley for garnish
Lemon wedges for garnish

Steps:

  • Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.
  • Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.
  • To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE



Mixed paella with chicken, shrimp, and sausage image

Spanish (Valencian) rice dish: Paella with chicken, shrimp, sausage, and bell peppers. Easy to make, gluten free recipe.

Provided by Julia

Categories     Main Course

Time 1h

Number Of Ingredients 13

3 tablespoons olive oil
1 pound sausage (spicy, cut into small slices)
1 pound chicken breasts (, cut into small cubed pieces)
1 red bell pepper (, chopped)
1 green bell pepper (, chopped)
1 pound shrimp ((20-30 shrimp, deveined and peeled, with tails still on))
8 green onions (, chopped)
1 teaspoon smoked paprika ((start with 1 teaspoon and add more if desired))
1 teaspoon red chili powder ((add more, if desired, - depends on how spicy you want it))
1/2 teaspoon turmeric (, for color)
salt and pepper
2 cups rice (, uncooked)
1/2 cup chicken stock

Steps:

  • Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced sausage, sliced chicken and cook for about 5 minutes, covered.
  • Add chopped red bell pepper and green bell pepper, stir in with sausage and chicken, cover, and continue cooking for about 5 more minutes, on medium heat.
  • Add shrimp and cook until shrimp just turns red. Add chopped green onions.
  • Add spices (sweet smoked paprika and red chili powder), add just a touch of turmeric for color. Season with salt and pepper. Remove from heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat - without overcooking.
  • Cook 2 cups of rice in a sauce pan according to package instructions.
  • Add cooked rice into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from spicy sausages, and other cooking juices and spices coat orzo or rice.
  • Add some chicken stock or water to make paella more juicy vs. dry. Keep adding more chicken stock or water to achieve the desired consistency of your paella - I think the juicier it is, the better. Add more salt and pepper if needed.

Nutrition Facts : Calories 527 kcal, Carbohydrate 40 g, Protein 36 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 220 mg, Sodium 898 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN AND QUINOA PAELLA



Chicken and Quinoa Paella image

Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.

Provided by Oliver P Villaescusa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 10

Number Of Ingredients 16

6 cups chicken stock
2 bay leaves
3 teaspoons kosher salt, or more to taste, divided
2 teaspoons ground black pepper, divided
1 ½ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
1 ½ pounds tomatoes, halved
4 tablespoons olive oil, divided
2 teaspoons smoked paprika
½ cup onion strips, 1/4-inch thick
3 cloves garlic, minced
½ pound green beans, stem ends trimmed, halved
1 red bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
3 cups white quinoa
25 saffron threads
2 sprigs fresh rosemary, stemmed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
  • Season chicken with salt and pepper.
  • Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
  • Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
  • Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
  • Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
  • Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
  • Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 40.5 g, Cholesterol 39.2 mg, Fat 10.8 g, Fiber 6.1 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 1030.2 mg, Sugar 3.6 g

SAUSAGE AND CHICKEN PAELLA



Sausage and Chicken Paella image

Please the whole table with our Sausage and Chicken Paella. Our savory Sausage and Chicken Paella is a tasty variation of the traditional Spanish recipe.

Provided by My Food and Family

Categories     Rice

Time 59m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 Tbsp. smoked paprika, divided
1/8 tsp. saffron
2 lb. bone-in chicken thighs
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 onion, chopped
2 cups Arborio rice, uncooked
6 oz. (1/2 of 12-oz. pkg.) OSCAR MAYER Natural Uncured Beef Sausage, cut into 1/4-inch-thick slices
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

  • Heat chicken broth, 2 tsp. paprika and saffron in saucepan on medium-low heat, stirring occasionally; keep warm on low heat.
  • Meanwhile, place chicken, skin sides up, in 12-inch nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms are golden brown; turn chicken. Cook additional 5 to 7 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
  • Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.
  • Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.

Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 490 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 4 g, Protein 26 g

CHICKEN AND SAUSAGE PAELLA



Chicken and Sausage Paella image

Make and share this Chicken and Sausage Paella recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken broth
2 tablespoons olive oil
1 large chicken, cut up
salt and pepper
2 garlic cloves, finely chopped
4 sweet sausages, cut into 1/2-inch slices
1 onion, chopped
1 red bell pepper, cut into thin strips
1 1/2 cups short-grain white rice
3 tablespoons fresh parsley, chopped
1 bay leaf
2 cups fresh peas
1 teaspoon paprika
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 325 degrees F.
  • In a saucepan, heat the broth over moderate heat; keep warm.
  • In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
  • Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
  • Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
  • Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
  • Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.

Nutrition Facts : Calories 746.4, Fat 39.1, SaturatedFat 10.9, Cholesterol 141.9, Sodium 859.4, Carbohydrate 52.8, Fiber 5.6, Sugar 4.9, Protein 44

CHICKEN AND SMOKED SAUSAGE PAELLA



Chicken and Smoked Sausage Paella image

Use a dry smoked cooked sausage for this, and please try not to omit the smoked sausage and the saffron, it is what makes this rice dish!

Provided by Kittencalrecipezazz

Categories     Short Grain Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
3 cups dry smoked sausage, sliced about 1/2-inch diagonallly (can use more)
1 medium onion, chopped
1 red bell pepper, chopped
2 -3 tablespoons fresh garlic, chopped (or to taste)
1 -2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon paprika
2 cups rice (use short grain rice for this)
1 pinch saffron
2 bay leaves
4 cups chicken broth
6 cups cooked chicken, cut into chunks (i just use the meat from one whole cooked chicken)
1 cup frozen peas
2 ripe plum tomatoes, seeded and chopped
salt and pepper

Steps:

  • Set oven to 400 degrees.
  • Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
  • Add in sliced smoked 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, frozen peas 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 right away.

CHICKEN PAELLA



Chicken Paella image

This traditional Spanish dish is simplified and quick. You could make it during the week. Make sure you use a good quality chorizo sausage and Spanish smoked paprika as they will make all the difference in the taste.

Provided by Recipe by Poulet du Québec

Yield 4

Number Of Ingredients 26

1 tbsp olive oil
4-6 chicken drumsticks
½ lb boneless, skinless chicken thighs, cubed
or
½ lb boneless, skinless chicken breast(s), cubed
salt, to taste
pepper, freshly ground, to taste
1 onion(s), chopped
1 clove garlic, minced
2 chorizo sausage, sliced
40 green beans, cut into pieces
½ red pepper(s), diced1/2
1 pinch saffron
2 tsp paprika
or
2 tsp sweet pimento
½ cup tomato passata
or
½ cup tomato(es), fresh, crushed
4 cups low-sodium chicken broth, homemade or purchased
2 cups paella rice
or
2 cups Arborio rice
½ cup green peas, frozen
½ cup white beans, drained and rinsed
¼ cup ground roasted almond

Steps:

  • Heat oil in frying pan over medium-high heat and brown the chicken cubes and drumsticks on all sides for about 8 to 10 minutes. Season with salt and pepper. Remove from the pan and set aside.
  • In the same pan, add the onion, garlic, sausage, green beans, bell pepper, saffron and pimenton. Cook for about 5 minutes.
  • Return chicken to the pan and add the tomatoes, chicken stock and rice in a slow stream and continue cooking on medium-high until the rice absorbs the stock, about 20 minutes.
  • Add the frozen peas and white beans and continue cooking for 5 minutes. Adjust seasoning to taste.
  • Preheat the broiler. Sprinkle the ground almonds on the mixture and stir gently. Broil a few minutes to dry the rice slightly. Enjoy right away.

Nutrition Facts :

SMOKED SAUSAGE AND RICE - EASY ONE POT DINNER!



Smoked Sausage and Rice - easy one pot dinner! image

Recipe video above. The smoked sausage is the trick here to get great flavour into this quick one pot dinner. Tastes like Jambalaya, minus the cajun flavours, and much faster to make. Everybody loves this!I used kransky sausages but you can use any smoked sausages you want, including chorizo. You can even use raw sausages - see Note 1! Also feel free to use other vegetables - anything that can hold up to 20 minutes on the stove.

Provided by Nagi

Categories     Main

Time 40m

Number Of Ingredients 13

3 tbsp extra virgin olive oil
5 garlic cloves (, finely minced)
2 onions ((medium), chopped (or 1 large))
1 yellow capsicum (, cut into 1.5cm / 1" squares)
1 red capsicum (, cut into 1.5cm / 1" squares)
400 g/ 14oz (~3) kransky or other smoked sausages (, sliced 0.5cm thick / 1/4" thick)
3/4 tsp salt
1/2 tsp pepper
3/4 tsp smoked paprika ((sub normal paprika))
1 1/2 cup long grain white rice (, uncooked (Note 2 other rices))
2 1/2 cups chicken stock/broth (, low sodium (or veg stock))
2 cups frozen peas (, thawed)
2 tbsp parsley (, chopped (optional))

Steps:

  • Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
  • Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
  • Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
  • Cover and cook: Cover with lid, cook 20 minutes.
  • Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.
  • Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Protein 20 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1073 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving

More about "chicken and smoked sausage paella recipes"

CHICKEN AND SAUSAGE PAELLA RECIPE - GOODTOMICHA
chicken-and-sausage-paella-recipe-goodtomicha image

From goodtomicha.com
Estimated Reading Time 3 mins


SPANISH PAELLA WITH SHRIMP, CHICKEN AND …
spanish-paella-with-shrimp-chicken-and image
Directions for: Spanish Paella with Shrimp, Chicken and Sausage Ingredients. 2 chicken breasts, skin removed and cut into large chunks. 2 Italian sausages, cut into 1 inch pieces. 2 onions, peeled and chopped. 10 whole cloves garlic, …
From foodnetwork.ca


EASY SHRIMP PAELLA WITH SMOKED CHICKEN SAUSAGE - …
2017-08-17 That’s why I’ve been making this Spanish inspired paella for years now — it has sauteed shrimp and smoked chicken sausage, with veggies including onions, peas, and …
From savorytooth.com
5/5 (1)
Total Time 1 hr 30 mins
Category Main Course
Calories 657 per serving
  • Heat 2 tablespoons of olive oil in a 4 quart or larger pan over medium heat for a few minutes until hot.
  • Add shrimp to the pan, sauteing until cooked through, about 5 minutes, turning them occasionally. Transfer the shrimp to a plate.
  • Add sausage rounds to the pan, sauteing until slightly brown, about 5 minutes, stirring occasionally. Transfer to the same plate holding the shrimp.
  • Add chopped tomatoes, onions, and garlic to the pan. Pour 1/4 cup olive oil on top. Cook until the vegetables are soft, about 10 minutes, stirring occasionally.


CHICKEN & SAUSAGE PAELLA - CHRIS LOVES JULIA
2020-01-19 Add the rice, stir and cook for 2-3 minutes. Add the canned tomatoes, clam juice and chicken stock. Stir together, season again with salt and pepper and add the lemons. Bring to …
From chrislovesjulia.com
5/5 (1)
Servings 8
Cuisine Spanish
Category Main Course
  • Place your cast iron skillet or paella pan on medium heat. Add about 2 Tbsp olive oil and bring to temperature. Add the onion, peppers, garlic, and a couple pinches of salt and black pepper. Saute until the onions begin to turn transluscent.
  • Add another 2 tsps of olive oil. Then add the sausage and chicken, cook until the chicken is almost cooked through. Add the paprika and saffron, season again with a few pinches of salt and pepper and toss together.
  • Add the rice, stir and cook for 2-3 minutes. Add the canned tomatoes, clam juice and chicken stock. Stir together, season again with salt and pepper and add the lemons.
  • Bring to a boil, reduce heat to medium low and cover. Simmer 5-10 minutes, then add the clams and cover again. Simmer for 20-25 minutes until all water is absorbed. Let sit for 5 minutes, then add the parsley on top. Serve warm and enjoy!


CHICKEN, SAUSAGE AND SHRIMP PAELLA - COOKAHOLIC WIFE
2017-03-01 Stir in the smoked paprika, crushed red pepper flakes, turmeric, bay leaf, and lemon zest. 4. Add the sausage, chicken and bell peppers to the sofrito and rice along with 2 cups …
From cookaholicwife.com
Servings 6
Estimated Reading Time 4 mins
Category Entree
Total Time 1 hr 40 mins
  • 1. Combine the chicken, olive oil, oregano, paprika, salt and pepper together, tossing until well coated. Refrigerate for 30 minutes.
  • 2. In a large shallow pan, prepare the sofrito by heating the olive oil over medium heat. Add the onion and cook until softened, then add the garlic and cook 1 minute more. Stir in the fresh parsley, paprika and crushed tomatoes and cook until all of the liquids have evaporated from the pan. Remove from the heat and set aside.
  • 3. Add a tablespoon of olive oil to another pan over medium heat. Cook the sausage until browned on both sides, 3-5 minutes. Remove from the pan and then add the chicken. Cook for 5-7 minutes until the chicken is browned. Remove the chicken and add the shrimp, cooking for 1 minute on each side until just barely pink. (It will finish cooking later.)
  • 4. Push the sofrito to the side of the pan and add the rice to the other. Cook for 1 minute, allowing the rice to become lightly toasted. Stir in the smoked paprika, crushed red pepper flakes, turmeric, bay leaf, and lemon zest.


CHICKEN AND CHORIZO PAELLA | YEPRECIPES.COM
2017-04-16 Transfer the chicken to a plate and set aside. 4. Keep the pot over medium-high heat and add the chorizo sausage. Cook, occasionally breaking up the sausage with a spatula, until browned, about 4 minutes. 5. Add the onion, bell pepper, tomatoes, and garlic to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 4 ...
From yeprecipes.com
5/5 (22)
Category Main Dishes
Cuisine Spanish
Total Time 1 hr 30 mins


CHICKEN AND CHORIZO PAELLA RECIPE | EASY PAELLA RECIPE ...
2016-07-30 Using the two most popular ingredients commonly seen in paella recipes out there, chicken and chorizo sausage. There are 3 basic ingredients that you need to have in your cupboard in order to make authentic Spanish paella; paella rice, smoked paprika and Spanish saffron. The rice should be short grain and never long grain. These days you can easily find …
From bascofinefoods.com
Servings 4
Total Time 40 mins
Estimated Reading Time 4 mins


CHICKEN AND SAUSAGE MAIN DISH RECIPES | MYRECIPES
2010-10-12 Chicken and Sausage Jambalaya Recipe. Jambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers and some type of meat or shellfish. This easy one-dish meals features both smoked sausage and shredded rotisserie chicken. 2 of 17.
From myrecipes.com
Estimated Reading Time 4 mins


RECIPE: EASY SHRIMP AND CHICKEN SAUSAGE PAELLA | THE ...
2012-05-29 Paella typically has an array of ingredients: chicken (usually thighs), smoked sausage or Spanish chorizo, seafood (shrimp, clams, mussels) and vegetables. A paella pan is wide and shallow. But ...
From seattletimes.com
Estimated Reading Time 4 mins


CHICKEN, SHRIMP AND SAUSAGE PAELLA RECIPE - …
Brown chicken well on all sides and set aside. Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric. Stir in rice and return browned chicken to pan.
From recipetips.com


CHICKEN AND SMOKED SAUSAGE PAELLA- TFRECIPES
Chicken And Smoked Sausage Paella. PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE. This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella …
From tfrecipes.com


CHICKEN AND SMOKED SAUSAGE RECIPES
10 Best Smoked Chicken Sausage Recipes Yummly. 3 hours ago Yummly.com View All . 13,857 suggested recipes.Easy Shrimp Paella With Smoked Chicken Sausage Savory Tooth. garlic, smoked paprika, smoked chicken sausage, shrimp, salt and 7 more.Dijon-Potato Salad with Smoked Chicken Sausage MyRecipes. red onion, black pepper, fresh lemon juice, Dijon …
From full-recipes.com


CHICKEN PAELLA RECIPE. GLUTEN FREE - LEVANA COOKS
Chicken Paella Recipe. Gluten Free August 24, 2011 / 4 Comments / in Chicken and Meat Chicken Recipes, Dairy-Free Recipes, Gluten Free Recipes, Jack's Gourmet Sausage Recipes, Latin Cooking, Paella Recipes, Recipes, Rice Recipes, Saffron Recipes, Spanish Recipes / by Lévana
From levanacooks.com


CHICKEN AND SAUSAGE PAELLA | EL MEJOR NIDO
Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.
From elmejornido.com


CHICKEN AND ANDOUILLE SAUSAGE PAELLA - EPICUREAN …
2017-04-23 To make the Paella: Heat the Staub paella pan. Add olive oil to heated pan and add the salt to the oil. Mix well. Add the chorizo and saute well. Add the chicken and saute until browned. Add the green beans, and the red bell peppers and saute for 3 minutes. Add the sofrito mixture and stir well.
From epicureannarrative.com


CALAMARI, CHICKEN, AND SAUSAGE PAELLA
Assembling Paella. Heat oil in a dutch oven. Saute onions and smoked sausage at medium heat until onion is translucent and sausage is browned. Remove from pan. Add the rice to the dutch oven and cook the rice stirring until it is slightly browned. Add the 3 1/2 cups of liquid, add saffron, and stir. Add the calamari, chicken, sausage, onions ...
From recipes4day.com


SPANISH CHICKEN PAELLA RECIPES
1/2 pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced: 4 to 4 1/2 cups chicken broth: 1/4 teaspoon ground saffron or tumeric: 3 cups long-grain rice: 1 pound mussels, scrubbed well, beards removed and rinsed : 1 cup fresh or frozen peas, thawed: Minced fresh cilantro or parsley for garnish: Lemon wedges for garnish: Steps: Make …
From tfrecipes.com


Related Search