Never in a million years would I ever think to put sausage with chicken and make a paella. I always thought “Paella” was a seafood dish. In fact it is really a rice dish with seafood or chicken/meat or a mixture of both. Anyway, if you read my last post (strawberry and banana custard) you’ll know that we had an evening with a chef and this is another one of the recipes he showed us. It is so incredibly easy because everything goes into one pot and the ingredients are simple, nothing too elaborate! And the flavour is wonderful!!!
A chef taught combination that is prepared in one pot and combines flavours in a surprisingly delicious way!
- 6 Chicken Breasts
- 6 Pork Sausages
- 2-3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tin chopped tomatoes
- 1 onion, sliced
- 1 red or yellow pepper, sliced
- 1 Â½ cups rice
- 1 teaspoon crushed dried chillies (you can add fresh chilli if you prefer)
- Â½ teaspoon dried thyme or 1 teaspoonÂ fresh thyme leaves
- 1 Â½ chicken stock cubes dissolved in 3 cups of water
- Cut the chicken breasts into thirds (ie. nice chunky pieces) and cut the sausages into thirds as well.
- In a large pot, heat up the olive oil and brown the chicken and sausages for a few minutes, together with the garlic. Then remove from the pot and set aside.
- Fry the onion and the pepper until soft.
- Now add the chicken and sausages back to the pot, as well as the tin of chopped tomatoes, the thyme, crushed chillies, rice and the chicken stock.
- Give it a gentle stir.
- Turn the temperature up and bring the water to a boil. Allow to boil for approximately 30-45 min until the rice is cooked and the liquid has reduced.
- Serve with a basic green salad.