Chicken and Sausage Paella

(from Better Homes and Gardens Crockery cookbook)


2.5 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 T cooking oil
8 oz cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 T snipped fresh thyme (or 2 t dried thyme, crushed)
1/4 t black pepper
1/8 t thread saffron or 1/4 t ground turmeric
14.5 oz can reduced-sodium chicken broth
1/2 cup water
2 cups chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice

  1. Skin the chicken, if needed. Rinse. Pat dry. In a large skillet, brown the chicken pieces, half at a time, in hot oil. Drain off fat.
  2. In a 3.5 to 5 quart crock pot, place chicken pieces, sausage, and onion.
  3. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron (or turmeric). Pour broth and water all over.
  4. Cover and cook on low for 7-8 hours (or high 3.5-4 hours).
  5. Add tomatoes, sweet peppers, peas, and fresh thyme (if using). Cover and let stand 5 minutes.*
  6. Serve over hot rice.
*At this point, I take the chicken out of the crock pot and pour the contents of the crock pot into my food processor to make a coarse sauce. This is what I serve on top of the chicken and rice.

Comments

  1. 1

    Everything I have at home minus the sausage im going to try this one looks good!

  2. 2
    Shannon F. says:

    I found this last week and decided to try it today! Its in the crockpot right now! Only 4 more hours to go, I cant wait! Thanks for the recipe!

  3. 3

    Ohhhh….this sounds so good! Thank you for sharing the recipe!

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