Paella-Style Chicken and Rice

By mrstaylor

Ingredients

• 1 Tbsp Olive Oil
• 2 oz andouille chicken sausage OR
• 1 oz andouille pork sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 tsp kosher salt
• 1 cup brown rice
• 1 tsp saffron OR
• 1 tsp Italian seasoning
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cut into large chunks
• 1 cup frozen peas, thawed
• 1 red bell pepper, thinly sliced
• Chopped fresh parsley and scallions to taste

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large saute pan or skillet. Add sausage and cook for 3 minutes, crushing the sausage with a wooden spoon. Add onion, celery and salt. Saute for 3 minutes. Stir in brown rice. Stir saffron into chicken broth and add to pan. Bring to a boil and add chicken.
2. Cover and cook for 30 to 35 minutes, until all liquid has been absorbed and the rice is tender. Stir in peas and sliced bell pepper. Serve in bowls, topped with parsley and scallions.