POOR MAN'S PAELLA

When we lived in Oak Park, Illinois for a short period, I would make this for dinner for my husband, son, and some of the rice and chicken, for my 18 month old daughter.  

I found the recipe in the Chicago Tribune, but have changed it over the years.

My husband and I still love it and can be served for another meal or two.

If you have saffron, use it in place of the turmeric, but I believe it is one of the reasons it is called "Poor Man's Paella".  Shell fish and especially saffron are expensive.

Lee's Kitchen Hints:

You can use chicken pieces with bones and brown after you brown the sausage,

but add to the pan when you add the diced tomatoes and chicken broth.

Follow the rest of the recipe.

2 T peanut or avocado oil

10-oz package of breakfast sausage links (14 links), cut into bite-size pieces

1 lb boneless chicken breasts, cut into bite-size pieces

1 medium onion, diced

1 green bell pepper, diced

3 cloves garlic, minced or pressed

1 T smoked paprika

1 T ground cumin

1 T turmeric

1 bay leaf

1 ½ cups white rice

2 14-oz cans fire roasted or plain diced tomatoes

4 cups chicken broth or stock

Salt and pepper

1 cup frozen peas

Heat oil in a large heavy skillet or paella pan with a top.

Brown sausages over medium heat for about 10 minutes, remove to a bowl.

Brown chicken over medium heat on both sides and remove to the same bowl.

Add the onion and bell pepper to the pan and cook over medium-low heat for 5 minutes.

Add the garlic and cook another minute.

Stir in the paprika, cumin, turmeric, bay leaf, and rice.

Cook a couple of minutes until you smell the fragrance of the spices.

Add the diced tomatoes and chicken broth and bring to a boil.

Cover and reduce heat to a simmer and cook for about 20 minutes.

Stir in the sausages, chicken pieces, and season with salt and pepper.

Cover and cook another 10 minutes, or until chicken and sausages are no longer pink.  Do not over-cook.

Scatter peas on top, cover, and set off heat for another 5 minutes, before serving.

Serve with hot sauce, if desired.

Serves 6 to 8