Chicken and Chouriço Sausage Paella
This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.
8 boneless and skinless chicken thighs
1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both
2 cups uncooked long grain rice
4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes
1 small onion (finely chopped)
2 cloves garlic (finely chopped)
1/2 red bell pepper (chopped)
8 oz frozen petite peas
3 tablespoons olive oil
1/4 cup white wine
1 bay leaf
1 tablespoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
Parsley for garnish
Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.
In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.
Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.