Chicken Paella with Sausage and Olives

Paella is one of those fabulous meals that is a little bit different every time you have it, but always comforting and hearty.  This variation includes no seafood whatsoever, so I was excited to try it for my husband's sake.  It comes from the brand spanking new Ellie Krieger cookbook, So Easy.  And it really is.

This meal is genuinely fun to make.  It's one of those science-experiment-in-the-kitchen recipes, only it requires little effort.  It just comes together as a fantastically spicy and rich, yet nutritious and easy on the waistline, one pot meal.  The warm spices are perfect for this cool fall evening.  I always thought of paella as a labor of love, but this one can easily be served as a weeknight meal.

Chicken Paella with Sausage and Olives

adapted from Ellie Krieger's So Easy

serves 4

INGREDIENTS:

1 tablespoon plus 2 teaspoons extra virgin olive oil

3 oz. chorizo sausage, casing removed, chopped

1 lb.  skinless boneless chicken breasts, cut into 1-inch pieces

2 leeks, white and light green parts only, chopped

2 cloves garlic, minced or pressed

2 1/2 cups low-sodium chicken broth

1 cup frozen peas

1 cup uncooked long grain white rice

1 large ripe tomato, chopped

1/4 cup chopped green olives

salt and pepper to taste

pinch of ground turmeric

small pinch of saffron threads

DIRECTIONS:

1.  Preheat oven to 375.  Heat 1 tablespoon of the oil in a large skillet or a medium-large Dutch oven over medium-high heat.  Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes.  Add chicken pieces and cook until browned on all sides (not necessarily cooked through), about 4 minutes.  Transfer chicken and chorizo to a plate.

2.  Add remaining oil to pan.  Add leeks and cook, stirring, until softened, about 3 minutes.  Add garlic and cook, stirring, about one minute.  Return chicken and chorizo to the pot and add broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.  Bring to a boil, cover, and transfer to oven. 

3.  Cook until rice is tender and liquid is absorbed, about 30 minutes.

Enjoy!

Turkey Sausage and Zucchini Rice

This meal is what I like to think of as regular-people food. It's tasty and interesting enough, and it's even kind of pretty. But it's nothing fancy or special occasion-esque. It has meat, it has a vegetable, it has brown rice. But it also has a lovely brothy sauce, toasted pine nuts and chopped parsley just to make it a bit more elegant.

I am underselling it a bit, I know. But a meal doesn't have to be exotic or high-brow to be worth cooking and serving to your loved ones. This is a great example of simple, wholesome home cooking that you can get done in under an hour. I'm a big fan of Italian sausage, as it brings a huge amount of flavor with minimal effort. It is showcased yet again by this recipe.

Turkey Sausage and Zucchini Rice
adapted from Everyday with Rachael Ray
serves 3

INGREDIENTS:

2 teaspoons unsalted butter
2 teaspoons EVOO
1/2 large onion, finely chopped
salt and pepper
3/4 cups long grain brown rice, rinsed and drained
2 1/2 cups low sodium chicken broth
2 links turkey hot Italian sausage, casings removed
2 baby zucchini, cut into small cubes
1/4 cup grated parmesan
1/4 cup chopped flat leaf parsley
2 tablespoons pine nuts, toasted

DIRECTIONS:

1. In a medium saucepan, melt the butter and EVOO over medium heat. Add onion and a pinch of salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in rice and 2 1/4 cups broth and bring to a boil. Lower heat to medium-low and cover. Cook until rice is tender and most of the broth is absorbed, about 40 minutes.

2. When the rice has about 15 minutes to go, cook sausage in a medium skillet, breaking it up, overr medium heat until no longer pink, about 6 minutes. Use a slotted spoon to transfer sausage to a plate. Add zucchini to the skillet and cook until just tender, about 4 minutes. Return sausage to the skillet along with remaining 1/4 cup broth and 1/4 cup water. Cook, stirring, until heated through, about 2 minutes.

3. When rice is done, add the sausage and zucchini mixture and stir to combine. Stir in the parmesan and parsley. Serve topped with pine nuts.

Enjoy!