SAUSAGE AND CHICKEN PAELLA

Sausage and Chicken Paella image

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

Ingredients

1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 Tbsp. smoked paprika, divided
1/8 tsp. saffron
2 lb. bone-in chicken thighs
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 onion, chopped
2 cups Arborio rice, uncooked
6 oz. (1/2 of 12-oz. pkg.) OSCAR MAYER Natural Uncured Beef Sausage, cut into 1/4-inch-thick slices
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

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