Poor Man’s Paella

By martha-2

Ingredients

• •3 tablespoons Olive oil
• •1 lb smoked sausage, quartered and diced into 1/2 inch peaces
• •4 boneless, skinless chicken breasts
• •1 onion, diced small
• •2 bell peppers of chosen color, steamed and seeded, diced small
• •1 jalapeno, steamed and seeded, minced
• •1 tablespoon paprika
• •1 tablespoon cumin
• •1/4 teaspoon cayenne
• •4 garlic gloves, minced or grated in
• •1 14-ounce can diced tomatoes, drained and diced
• •2 cups of white rice, rinsed and allowed to drain dry
• •4 cups chicken broth
• •1 bay leaf
• •2 tablespoon dried parsley
• •1 cup frozen peas
• •Salt and pepper

Preparation

Step 1

1. Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.

2. Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.

3. Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.

4. Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.

6. Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.)

7. Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.

8. Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.