Sausage & Chicken Paella Recipe

Name: Sausage & Chicken Paella
Prep time: 30 min
Cook time: 29 min
Total time: 59 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 4 cups 25%-less-sodium chicken broth; 1/8 tsp. saffron; 1 Tbsp. smoked paprika, divided; 2 lb. (900 g) bone-in chicken thighs; 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 onion, chopped; 2 cups Arborio rice, uncooked; 170 g fully cooked smoked pork sausage, cut into 1/4-inch-thick slices; 1 cup frozen peas, thawed; 1/4 cup chopped fresh parsley

Ingredients

4 cups 25%-less-sodium chicken broth
1/8 tsp. saffron
1 Tbsp. smoked paprika, divided
2 lb. (900 g) bone-in chicken thighs
1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 onion, chopped
2 cups Arborio rice, uncooked
170 g fully cooked smoked pork sausage, cut into 1/4-inch-thick slices
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

PREP TIME 30m	COOK TIME 29m	TOTAL TIME 59m
YIELD 8 servings, 1 cup (250 mL) each

Instructions

1. Cook chicken broth, saffron and 2 tsp. paprika in saucepan on medium-low heat 5 min. or until heated through, stirring occasionally; keep warm on low heat.
2. Meanwhile, place chicken, skin sides up, in large 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 of thighs are golden brown. Turn chicken; cook additional 5 to 7 min. or until done (165ºF). Transfer chicken to plate; cover to keep warm.
3. 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.
4. 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.

Dinner