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Receta Chicken And Sausage Paella

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Raciónes: 10


Cost per serving $3.45 view details
  • 3 x Heads garlic, cloves Peeled, heads intact
  • 2 Tbsp. Extra virgin olive oil
  • 6 c. Chicken broth, low fat
  • 2 whl chicken breasts, Boned and skinned, cut into 2-1/2-inch strips
  • 2 Tbsp. Paprika
  • 1 lb Turkey sausage, cut into 2-Inch pcs
  • 2 lrg Onions, minced
  • 2 lrg Red bell peppers, cored, Seeded and cut into 2-Inch pcs
  • 4 med Zucchini Or possibly yellow squash Or possibly eggplant, sliced
  • 10 x Cloves garlic, large, Cloves, sliced
  • 3 c. Rice, long-grain white
  • 12 x Plum tomatoes, cored and Sliced lengthwise
  • 4 x Sun-dry tomatoes packed In oil, liquid removed and Julienned
  • 1/2 c. Whole green olives, Unpitted (French or possibly Calif.)
  • 1 c. Parsley, fresh Italian, Minced
  • 1/2 tsp Saffron threads
  • 1/2 tsp Salt
  • 1/2 tsp Crushed red pepper flakes
  • 4 x Ears fresh corn, husked And cut into 2-inch pcs


  1. 1. Trim the tops off the garlic heads with a sharp knife. Place the garlic, 1 Tbsp. extra virgin olive oil, and 1/2 c. of chicken broth in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 30 min, basting frequently or possibly till the garlic is soft. Set aside.
  2. 2. Preheat the oven to 350F.
  3. 3. Season the chicken on all sides with paprika. In a very large ovenproof skillet with 3-inch sides, heat the remaining extra virgin olive oil over medium-high heat. Brown the chicken on all sides, about 5 min altogether. Remove the chicken to a large plate and drain off the oil.
  4. 4. Brown the sausage on all sides in the skillet, about 8 min. Drain off the oil. Add in to the chicken.
  5. 5. In the oil remaining in the skillet, saute/fry the onion, pepper, zucchini and garlic till the vegetables start to brown slightly. Add in the rice and stir till the rice starts to brown, about 5 min.
  6. 6. Add in the plum tomatoes, sun-dry tomatoes, olives, and 1/2 c. parsley to the rice mix.
  7. 7. Combine the saffron, salt, and red pepper flakes with the remaining chicken broth, and pour over the rice. Stir to combine and turn the heat to high.
  8. 8. Return the chicken and sausage to the skillet. Bury the whole garlic heads in the middle of the skillet, along with any chicken broth left in the saucepan. Bring to a boil.
  9. 9. Place the skillet immediately into the oven, uncovered, and bake for 30 min. Remove the skillet; add in the corn, pushing the pcs into the rice mix. Return to the oven and bake for another 30 min.
  10. 10. Remove the skillet, sprinkle with remaining parsley, and serve immediately, directly from the skillet.
  11. NOTE: Carefully lift the whole garlic heads and pass them at the table to spread on French bread.
  12. Serves 10.


Nutrition Facts

Amount Per Serving %DV
Serving Size 595g
Recipe makes 10 servings
Calories 485  
Calories from Fat 145 30%
Total Fat 16.24g 20%
Saturated Fat 3.33g 13%
Trans Fat 0.03g  
Cholesterol 90mg 30%
Sodium 768mg 32%
Potassium 1152mg 33%
Total Carbs 63.93g 17%
Dietary Fiber 6.5g 22%
Sugars 8.57g 6%
Protein 22.21g 36%
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