Chicken and Sausage Paella

A recipe that usually takes upwards of an hour to prepare can now be ready in 30 minutes with this simple yet flavorful recipe from Allergy-Free and Easy Cooking by bestselling-author Cybele Pascal. With Cybele’s focus on allergy-friendly food, this recipe that’s usually laden with super allergenic ingredients can also be enjoyed by all with the use of chicken broth and sausage instead of fish broth and shellfish.

Chicken and Sausage Paella

from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, December 2012)

serves 6

1  cup long grain basmati rice

21/2 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

Combine the rice with 11/2 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.

For more recipes from Allergy-Free and Easy Cooking, see this excerpt:

Allergy-Free and Easy Cooking by Cybele Pascal – Recipes