Chicken Paella with Sausage and Olives

By bakers_delight85

Ingredients

• 1 Tbsp. plus 2 tsp. olive oil
• 3 ounces, chorizo sausage, casings removed, sliced into 1/4-inch rounds
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-1/2 cups low-sodium chicken broth
• 1 10-ounce package frozen peas
• 1 cup uncooked white rice
• 1 large ripe tomato, chopped
• 1/4 cup sliced green Spanish pimento-stuffed olives
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. ground turmeric
• Small pinch of saffron threads

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F. Heat 1 Tbsp. of the oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover). Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer the chicken and chorizo to a plate.
Heat the remaining 2 tsp. of oil in the skillet. Add the onions and cook, stirring, until softened and translucent, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 additional minute. Return the chicken and chorizo to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric and saffron. Bring to a boil, cover, and transfer to oven. Cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Per serving: 600 calories, 25g fat, 36g protein, 55g carb, 5g fiber, 910mg sodium