Chicken Paella
Submitted by Goodstuff2
Chicken and Italian sausage browned together with turmeric-tinted rice, carrots, onion, and green pepper, then oven-baked in a Dutch oven. A rustic, hearty paella for six.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis paella trades the traditional saffron for turmeric and swaps seafood for Italian sausage, and it absolutely works.
Sausage slices brown first, then the chicken goes in to pick up all those meaty drippings. Onion, green pepper, and garlic sauté in the rendered fat before uncooked rice, turmeric, chicken bouillon, and hot water come together in the pot. Carrot chunks and the browned sausage layer in, chicken goes on top, and everything bakes covered until the rice is tender and the chicken is falling-apart good.
It’s a Dutch oven dinner that feeds six with zero fuss. Toss it all together before serving and let the turmeric-stained rice show off.
Chef Tips
- Brown the sausage first and cook the chicken in those drippings. This layers in pork fat flavor that infuses the rice from the start.
- Use hot water when building the liquid base. Cold water drops the temperature and extends the baking time.
- Turmeric gives you the golden color of saffron at a fraction of the cost. It won’t taste the same, but it looks the part and adds a subtle earthiness.
Ingredients
Directions
Brown sliced sausage in 4 quart Dutch oven over medium heat.
Cut chicken into serving pieces. Brown in sausage drippings; season with salt and pepper.
Remove chicken. Add onion, green pepper and garlic; cook until onion is tender.
Stir in uncooked rice, bouillon, turmeric and water; bring to boiling.
Add sausage and carrots. Arrange chicken on top.
Cover and bake at 375℉ (190℃). for 40 minutes or until chicken and rice are tender.
To serve, toss mixture gently together.
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