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Easy Chicken and Andouille Sausage Paella

Name: Easy Chicken and Andouille Sausage Paella
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 Tbsp Olive Oil; 2 Cups Spanish (Yellow Onion Slivered); 3 Tbsp Fresh Garlic- Crushed or Chopped; 2 Cups Arborio Rice- Rinsed and Strained; 1 ½ Cups Roma Tomatoes- Roughly Chopped; 1 Cup Corn (I use fresh off the cob); 1 Cup Red/Orange Bell Pepper- slivered and cut into 1/3; 1 ½ tsp Himalayan Pink Salt; 1 ½ tsp Fine Ground Black Pepper; 3 tsp Smoked Paprika; 1/4 tsp Saffron Threads; 1 ½ Cup White Wine (I used Sauvignon Blanc); 1 Package Andouille Sausage- Sliced; 2 ½ lbs Chicken Thighs- Roasted (See Recipe Below); 4 Cups Chicken Broth; 1/4 Cup Fresh Parsley- Chopped with stems; 2 ½ lbs Bone In Skin On Chicken Thighs; 1 Tbsp Olive Oil; 2 Tbsp Lemon Juice; 1 tsp Himalayan Pink Salt; 1 tsp Black Pepper; 1 tsp Ground Coriander; 1/2 tsp Ground Cinnamon; 2 tsp Smoked Paprika; 1 Lemon- Sliced; 2 Tbsp Parsley- Chopped

6 servings

porsi

20 minutes

waktu aktif

1 hour 20 minutes

total waktu

Mulai Memasak

Bahan-bahan

3 Tbsp Olive Oil

2 Cups Spanish (Yellow Onion Slivered)

3 Tbsp Fresh Garlic- Crushed or Chopped

2 Cups Arborio Rice- Rinsed and Strained

1 ½ Cups Roma Tomatoes- Roughly Chopped

1 Cup Corn (I use fresh off the cob)

1 Cup Red/Orange Bell Pepper- slivered and cut into 1/3

1 ½ tsp Himalayan Pink Salt

1 ½ tsp Fine Ground Black Pepper

3 tsp Smoked Paprika

1/4 tsp Saffron Threads

1 ½ Cup White Wine (I used Sauvignon Blanc)

1 Package Andouille Sausage- Sliced

2 ½ lbs Chicken Thighs- Roasted (See Recipe Below)

4 Cups Chicken Broth

1/4 Cup Fresh Parsley- Chopped with stems

2 ½ lbs Bone In Skin On Chicken Thighs

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

1 tsp Himalayan Pink Salt

1 tsp Black Pepper

1 tsp Ground Coriander

1/2 tsp Ground Cinnamon

2 tsp Smoked Paprika

1 Lemon- Sliced

2 Tbsp Parsley- Chopped

Petunjuk

Chicken and Andouille Paella

First prep all your ingredients.

In a very large non-stick saute pan or paella pan, combine the olive oil, onions, and garlic. Simmer on low, once the onions start to become translucent, add the rice.

Toss the rice so each grain is coated in oil and continue cooking on low until the rice grains turn translucent.

Next add the Tomatoes, Corn, Bell Pepper, Salt, Pepper, Paprika, and Saffron Threads. Stir to uniformity, then pour in the white wine. Bring it to a simmer for about 2 minutes on medium heat.

Reduce heat, stir in the Andouille Sausage, then nestle in the chicken. Add the Parsley and cover with chicken broth.

On medium/high heat bring the paella to a heavy simmer, then reduce the temperature to low and cover. Occasionally scrape around the pan with a silicone spatula to make sure the rice isn’t sticking. Cook for approximately 60 minutes or until the broth has been absorbed and your rice is tender. If more broth is needed, add it in a half cup at a time..

Garnish with more chopped parsley and lemon wedges and serve!!!

Spanish Chicken Thighs

In a medium sized bowl, combine everything but the chicken. Thoroughly mix the oils, spices, lemon juice, and sugar together. Add the chicken and toss the chicken until they're nicely coated.

Place the chicken on a parchment lined baking sheet in the oven at 425°F for approximately 30 minutes or 400°F for 15 in the Air Fryer. It's okay if they're not full cooked on the side, as they will be once transferred to the pan with the paella.