Sausage and Chicken Paella Recipe
Sausage and Chicken Paella Recipe
1 Tbsp of veggie oil
1 tsp of Salt
1 tsp of ground black pepper
1 tsp of garlic powder
1 pc of onion (large); minced
3 garlic cloves; minced
1/4 tsp. ground turmeric
1/4 tsp of ground black pepper
1 canned broth of chicken (reduced-sodium, 14.5 oz)
2 c of tomatoes; sliced
2 tsps of thyme (dried); crushed
3/4 c of water
1 c of green peas
2 pcs of yellow bell pepper; sliced into thinly bite-sized strips
3 lbs of chicken breast fillet; skinned, rinsed & pat dry
8 oz of smoked turkey sausage; sliced lengthwise into 2 & cooked
Combine chicken, salt, pepper, and garlic in a bowl. Mix well. Set aside.
Place a large nonstick skillet with oil over medium heat. When the oil is hot, saute the chicken ’til light brown. You may have to do this in batches in case skillet is not large enough. Drain fat.
Transfer chicken into the crockpot (5 quarts) together with the sliced onions and sausages. Sprinkle it with thyme, garlic, turmeric, and ground black pepper.
Combine water and broth. Pour into the crockpot. Cover with lid. Set heat to low. Cook for 6 hours (’til chicken is tender).
Top with chopped tomatoes, yellow bell peppers, and green peas. Put the lid back. Continue cooking for another hour (or longer depending on your preference). May be served over steamed rice.
>> Sausage and Chicken Paella Recipe