PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE
This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
- Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
- Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
- Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
- Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 47.2 g, Cholesterol 64.8 mg, Fat 21.8 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 6.1 g, Sodium 1173.8 mg, Sugar 4.8 g
CHICKEN AND SAUSAGE PAELLA RECIPE
This easy chicken paella recipe is perfect for a weeknight dinner. This quick chicken paella dish with quinoa will become a family favorite.
Provided by Anne-Marie Nichols
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
- Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
- Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
- Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
- Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.
Nutrition Facts : Calories 833 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 59 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2074 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
MIXED SAUSAGE PAELLA
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
- Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
- Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1039 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND SAUSAGE PAELLA
Make and share this Chicken and Sausage Paella recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a saucepan, heat the broth over moderate heat; keep warm.
- In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
- Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
- Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
- Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
- Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.
Nutrition Facts : Calories 746.4, Fat 39.1, SaturatedFat 10.9, Cholesterol 141.9, Sodium 859.4, Carbohydrate 52.8, Fiber 5.6, Sugar 4.9, Protein 44
SPANISH CHICKEN AND MUSSEL PAELLA
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.
- Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.
- To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.
CHICKEN AND SMOKED SAUSAGE PAELLA
Use a dry smoked cooked sausage for this, and please try not to omit the smoked sausage and the saffron, it is what makes this rice dish!
Provided by Kittencalrecipezazz
Categories Short Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 400 degrees.
- Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
- Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
- Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
- Add in rice, saffron and bay leaves; stir to combine to coat the rice.
- Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
- Transfer the pot or casserole dish to the oven.
- Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
- Remove from the oven and fluff with a fork.
- Serve right away.
SAUSAGE AND CHICKEN PAELLA
Please the whole table with our Sausage and Chicken Paella. Our savory Sausage and Chicken Paella is a tasty variation of the traditional Spanish recipe.
Provided by My Food and Family
Categories Rice
Time 59m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat chicken broth, 2 tsp. paprika and saffron in saucepan on medium-low heat, stirring occasionally; keep warm on low heat.
- Meanwhile, place chicken, skin sides up, in 12-inch nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms are golden brown; turn chicken. Cook additional 5 to 7 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
- Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.
- Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 490 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 4 g, Protein 26 g
PAELLA
Sausage, chicken, shrimp and rice dish!
Provided by AMLOOS
Categories World Cuisine Recipes European Spanish
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
- Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
- Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g
PAELLA WITH CHICKEN AND SAUSAGE
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!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings, 1 cup each
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1180 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 7 g, Protein 19 g
More about "chicken and smoked sausage paella recipes"
COUNTRY-STYLE CHICKEN & SAUSAGE PAELLA RECIPE | LAND …
From landolakes.com
4.7/5 (3)Servings 6Cuisine MediterraneanCalories 290 per serving
- Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, 4-5 minutes or until chicken is browned. Drain off fat.
- Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 4-5 hours or until chicken is tender.
- Remove chicken thighs from slow cooker 30 minutes before serving.Increase heat setting to High.Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook 30-35 minutes or until rice is tender.
HOT ITALIAN SAUSAGE PAELLA RECIPE | ONTARIO PORK
From ontariopork.on.ca
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE - JULIA'S …
From juliasalbum.com
CHICKEN AND SAUSAGE PAELLA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
EASY SHRIMP PAELLA WITH SMOKED CHICKEN SAUSAGE
From savorytooth.com
10 BEST SMOKED CHICKEN SAUSAGE RECIPES | YUMMLY
From yummly.com
SIMPLE CHICKEN AND SAUSAGE PAELLA - EAT, LIVE, RUN
From eatliverun.com
SPANISH PAELLA WITH CHICKEN AND SHRIMP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EVERYDAY SAUSAGE & CHICKEN PAELLA WITH GREAT NORTHERN BEANS
From randallbeans.com
MEXICAN STYLE PAELLA WITH CHICKEN & SAUSAGE - FRESH CRAVINGS
From freshcravings.com
SLOW-COOKER CHICKEN-SAUSAGE PAELLA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SAUSAGE AND SEAFOOD PAELLA - THERESCIPES.INFO
From therecipes.info
CHICKEN AND SAUSAGE PAELLA RECIPE - GOODTOMICHA
From goodtomicha.com
CHICKEN AND SAUSAGE PAELLA RECIPE - GOODTOMICHA | SMOKED …
From pinterest.ca
CHICKEN AND ANDOUILLE SAUSAGE PAELLA - EPICUREAN NARRATIVE
From epicureannarrative.com
CHICKEN AND SAUSAGE PAELLA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND SAUSAGE PAELLA | MAGGI - NESTLé RECIPES
From goodnes.com
CHICKEN AND SMOKED SAUSAGE PAELLA - YOUTUBE
From youtube.com
CHICKEN AND SAUSAGE PAELLA RECIPE | RECIPE CART
From getrecipecart.com
CHICKEN AND SAUSAGE PAELLA SAFFRON - THERESCIPES.INFO
From therecipes.info
CHICKEN AND SAUSAGE PAELLA – KAIT NOLAN
From kaitnolan.com
FEATURED RECIPES - SHOWBOAT BRAND PREMIUM SAUSAGES
From showboatbrand.com
WORLD BEST FLAKES : CHICKEN AND SMOKED SAUSAGE PAELLA
From worldbestflakerecipes.blogspot.com
CHICKEN PAELLA | CHICKEN.CA
From chicken.ca
CHICKEN AND SAUSAGE PAELLA ON THE GRILL | PEOPLE.COM
From people.com
CHICKEN, SAUSAGE, AND SHRIMP PAELLA - FEEDING THE FAMISHED
From feedingthefamished.com
CHICKEN AND CHORIZO PAELLA
From ba-bamail.com
SLOW COOKER CHICKEN AND SAUSAGE PAELLA • DISHING DELISH
From dishingdelish.com
CHICKEN AND CHORIZO PAELLA RECIPE | YEPRECIPES
From yeprecipes.com
PAELLA RECIPE - JO COOKS
From jocooks.com
RECIPE(TRIED): CHICKEN AND SAUSAGE PAELLA - RECIPELINK.COM
From recipelink.com
PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE
From recipesty.com
PAELLA WITH CHICKEN AND DOUBLE SMOKED SAUSAGE - CITYLINE
From cityline.tv
TEXAS SMOKED SEAFOOD PAELLA RECIPE - BARBECUE AT HOME
From barbecueathome.com
SPANISH PAELLA WITH CHICKEN + SAUSAGE — LARADACKY.COM
From laradacky.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love