Looking for a simple paella recipe that will appeal to the whole family? Our Paella with Chicken and Sausage is definitely worth a try. What's even better, there's only one pot to wash!
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage, chopped
1 red pepper, chopped
1 small onion, finely chopped
2 cloves garlic, minced
2/3 cup Spanish-style yellow rice, uncooked
1/4 tsp. paprika
1 bay leaf
2-1/3 cups fat-free reduced-sodium chicken broth
1/2 cup frozen peas, thawed
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Let's Make It
Heat oven to 400ºF.
Heat half the dressing in large ovenproof skillet on medium-high heat. Add chicken and sausage; cook and stir 5 min. or until chicken is evenly browned.
Add remaining dressing along with the peppers, onions and garlic; cook 3 min. or until vegetables are crisp-tender, stirring occasionally. Add rice, paprika and bay leaf; cook and stir 1 min. Stir in broth. Bring to boil, stirring occasionally. Place skillet in oven.
Bake 30 min. or until rice is tender and broth is cooked off. Remove from oven. Stir in peas; cover. Let stand 5 min. Remove and discard bay leaf.
Fluff paella with fork before serving.
Garnish with 1/2 cup fresh cilantro leaves before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.