Name: Chicken and Sausage Paella
Prep time: 20 s
Cook time: 35 s
Total time: 60 s
Yield: 9
Cuisine: Spanish
Ingredients: 1 pound bonelessskinless chicken thighstrimmed of excess fatcut into 2-inch pieces; 1 teaspoon smoked Spanish paprika; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 tablespoon olive oil; 3 ounces dry-cured Spanish chorizocasing removedsliced 1/4-inch-thick on the bias; 1 medium Spanish onionfinely chopped (about 1 cup); 1 small tomatofinely chopped; 4 cloves garlicfinely chopped; 3 1/4 cups waterdivided; 1/2 teaspoon saffron threadscrusheddissolved in 1/4 cup hot water; 1 large lemon or lime frozen fruit barmelted and stick discarded; 1/4 cup dry white wine; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 1/2 cups short-grain rice (such as Valencia or Arborio); 1/4 cup chopped roasted red bell peppers; 1/2 cup frozen green peasthawed; 1 tablespoon coarsely chopped fresh parsley leaves or cilantro

Make It

Step 1

Season chicken with paprika, salt and pepper.

Step 2

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.

Step 3

Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.

Step 4

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, melted fruit bar, wine and bouillon; bring to a boil over high heat. Sprinkle in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 5

Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.