This is a print preview of "Chicken and Sausage Paella" recipe.

Chicken and Sausage Paella Recipe
by Kyla

Chicken and Sausage Paella
Rating: 5/5
Avg. 5/5 1 vote
  United States American
Cook time: Servings: 8


  • 3 tablespoons olive oil (preferably extra-virgin)
  • 1 cup onion, chopper
  • 1 tablespoon garlic, preminced oil-packed
  • 1 can (15 ounces) tomatoes, diced pepper-onion-seasoned
  • 1 can (14 ounces) chicken broth
  • 1 cup drained roasted red bell peppers
  • 1 cup (7 ounces) rice yellow saffron
  • 1/2 cup frozen peas
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 pound chicken sausage


  1. 1.Preheat the oven to 350°F.
  2. 2.In a large glass bowl, combine the oil, onion, and garlic. Cover with plastic wrap, leaving a small corner vent. Microwave on high power for 3 minutes, or until the onion is softened. Carefully
  3. 3.transfer the onion mixture to a 13" x 9" baking dish, along with the tomatoes (with juice), broth, roasted peppers, rice, peas, black pepper, and salt. Stir to combine. Add the chicken
  4. 4.and sausage, pressing to embed them into the rice mixture. Cover tightly with aluminum foil. Bake for 1 hour, or until the chicken is no longer pink and the juices run clear. Let stand,
  5. 5.covered, for 10 minutes