Ingredients: |
Ingredients: 3 pounds chicken thighs, legs or breast meat of your choice
1.5 pounds sausage (andouille or Portuguese)
1 large sweet onion
3 peppers, one orange, yellow and red
4 cups chicken stock
2 cups rice
1 cup peas
2 chopped tomatoes
Seasoned flour for dredging chicken
2 Tbsp Saffron
2 Tbsp Smoked Paprika
1 tsp each Salt and Pepper
Olive Oil
White wine
|
Directions: |
Directions:Preheat oven to 375 degrees.
In a heavy 12 inch diameter or larger (Paella) oven-proof pan with 2 inch high sides, brown the dredged-seasoned chicken in oil using high heat. Remove chicken to plate on the side. Cut the sausage into ˝ inch pieces and brown the sausage in same pan. Remove sausage to plate on the side. In same pan, sauté onions and peppers, adding oil if needed. After the onions and peppers are soft, about 8 minutes, deglaze the pan with 1/2 cup of additional stock or white wine. With onion and peppers in pan, add rice, gently toasting rice for about 4 to 5 minutes. Add four cups of chicken stock, paprika and saffron, stir to coat rice well. Smooth and level rice mixture, add salt and pepper. Add chicken and sausage on top of rice and place in 375 degree oven for 30 to 40 minutes, or when rice is completely cooked, check at 30 minutes by sampling from an edge of the pan. Remove pan from oven, add chopped tomato and peas to Paella, return to oven for no more than five minutes. Serve. |
This recipe for Haggis Farms Paella is from