Kielbasa and Chicken Paella
Ingredients
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 TBSP olive oil
- 2 garlic cloves minced
- 1 cup water
- 1 tsp saffron threads
- 48 oz Chicken Broth
- 1 TBSP olive oil
- 8 oz Sliced Chicken
- 8 oz Sliced Kielbasa or Spanish chorizo sausage
- 2 onions finely chopped
- 1 Yellow Bell Pepper finely chopped
- 1 Green Bell Pepper finely chopped
- 1 Red bell pepper finely chopped
- 1 cup canned diced tomatoes
- 2 cups Frozen peas
- 1 tsp paprika
- 3 large garlic cloves minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1/4 cup fresh lemon juice
Instructions
- Finley chop Parsley and mince Garlic, then combine with Olive oil and Lemon Juice. Set aside.
- In a large sauce pan bring water, chicken broth and saffron to a simmer. Set aside and keep warm.
- In a Large Skillet, over medium heat, heat oil and add in chicken, saute until cooked thoroughly. Remove from pan and set aside. Add Kielbasa to the same pan, cooking 2 mins each side. Remove from pan and set aside. Saute onion and yellow bell pepper, red bell pepper, green bell pepper, until soft and onion is browning. Add in tomatoes, paprika and garlic cloves. cook until thoroughly combined.
- Add in rice, constantly stirring until it slightly absorbs and softens. Stir in Parsley mixture, Broth, Chicken, Kielbasa and frozen peas. Bring to a low boil for 10 mins stirring constantly.
- Pour in remaining 1/4 cup lemon juice. Remove from heat and let it rest for 10 mins. Serve and eat.
