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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Okay I have to admit it, I’ve never tasted saffron. It is just one of those things I can not justify the price. Of course I am on a budget and have to save money where I can. That was how the recipe for Poor Man’s Paella came about. Also, Oklahoma is land-locked and seafood is pretty pricey so it found its way out of the dish too. Now this obviously is not traditional spanish paella. I am sure you can argue that it isn’t paella at all but I won’t go into a long rant about origins of words (I majored in English) or history and origins of dishes. So some will just have to agree to disagree with me. Regardless my family loves this and I am always looking for one-pot meals to cook. The only draw back for me is I am horrible with rice. I have no idea why,no matter what method I try, it ends up cooking wrong. I think the rice is out to get me… I can hear it now mocking me from the kitchen. Ingredients:
3 tablespoons olive oil |
1 lb smoked sausage, quartered and diced into 1/2 inch pieces |
4 boneless skinless chicken breasts |
1 onion, diced small |
2 bell peppers, any color steamed and seeded, diced small |
1 jalapeno, steamed and seeded, minced |
1 tablespoon paprika |
1 tablespoon cumin |
1/4 teaspoon cayenne |
4 garlic cloves, minced |
1 (14 ounce) can diced tomatoes, drained and diced |
2 cups white rice, rinsed and allowed to drain dry |
4 cups chicken broth |
1 bay leaf |
2 tablespoons dried parsley |
1 cup frozen peas |
salt and pepper |
Directions:
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.
5. 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.).
6. 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.
7. 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.
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