Sunday, January 5, 2014

Turkey and Chicken Paella

I have been reviewing a bunch or paella recipes and decided to make my own version as a combination of  a few different ones.


4 chicken breast cut into bite size pieces
12 ounces turkey sausage
1/2 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 cup white onion chopped
1 teaspoon garlic, diced
1 jalepeno pepper, diced
3 cups cooked brown rice
1 cup frozen peas, thawed
1/4 cup green olives with pimentos, sliced
1 1/2 cup  milk
1/4 cup tomato paste
2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon saffron threads lightly crushed
1/4 teaspoon freshly ground black pepper
1/3 cup greek yogurt
Cooking Spray

Prepare rice according to package directions.  Preheat oven to 375 degrees.  Heat a large skillet over medium high heat with 1 teaspoon of oil added to it to coat the pan.  Cook the chicken about 4 minutes, until all sides are browned.  Remove chicken from pan and place in a bowl.  Place remaining oil in pan and sauté onions and turkey sausage with cumin and chili powder until sausage is cooked and onions are tender.  Add garlic and jalepeno pepper and cook an additional 2 minutes.  Add sausage mixture , cooked rice, peas, and olives to chicken, toss to combine.
Combine milk and next 5 ingredients (through black pepper) in a medium saucepan over medium heat. Stir constantly with a whisk until mixture comes to a boil, then cook 1 minute more.  Remove from heat and stir in greek yogurt.  Add sauce mixture to chicken mixture.  Spoon mixture into an 11x7 inch glass or ceramic baking dish coated with cooking spray.  Cover with aluminum foil.  Bake for 375 for 15 minutes.  Take off foil and cook for an additional 10 minutes until chicken is done.


Browning the Chicken

Mixing sausage, chicken, peas, and olives

Adding the rice

Cooking the sauce

Baked Paella

Served up with fruit for dinner

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