Chicken Paella
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
|
| 1 | each |
whole chicken
|
*
|
| 1 | medium |
onions
chopped |
|
| 1 | small |
green bell peppers
cut into chunks |
|
| 1 | clove |
garlic
minced |
|
| ¾ | cup |
long grain rice
|
|
| 1 ½ | teaspoons |
chicken broth
|
|
| ¼ | teaspoon |
turmeric
ground |
|
| 3 | cups |
water
hot |
|
| 4 | each |
carrots
cut into 3 inch chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
|
| 1 | each |
whole chicken
|
*
|
| 1 | medium |
onions
chopped |
|
| 1 | small |
green bell peppers
cut into chunks |
|
| 1 | clove |
garlic
minced |
|
| 177 | ml |
long grain rice
|
|
| 7.5 | ml |
chicken broth
|
|
| 1.3 | ml |
turmeric
ground |
|
| 7.1E+2 | ml |
water
hot |
|
| 4 | each |
carrots
cut into 3 inch chunks |
|
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.
