Vern Meyer's Sausage and Chicken Paella
Vern is president of The Herbal Garden, an organic herb supplier from Chicago, IL.
|2 DLM boneless, skinless chicken breasts|
|1/3 cup Spanish extra-virgin olive oil|
|1 red bell pepper, small dice|
|2 carrots, small dice|
|1 small onion, small dice|
|4 garlic cloves, chopped|
|1 tsp saffron|
|1/2 tsp Spanish paprika|
|1 Tbsp chopped The Herbal Garden organic fresh oregano (plus additional for garnish)|
|2 Tbsp chopped The Herbal Garden organic fresh basil|
|2½ cups Uncle Ben’s Converted Rice|
|5 cups chicken stock|
|1 lb Spanish chorizo, cut into ½-inch chunks|
|3 large Roma tomatoes, peeled, seeded, and diced|
|1 cup fresh or frozen peas|
|The Herbal Garden organic fresh chives, chopped for garnish|
Preheat oven to 400°F.
In a medium-hot skillet, brown chicken in olive oil for 10 minutes. Remove chicken from skillet and reserve. Add bell pepper, carrots, onion, and garlic and sauté for 5 minutes. Add saffron, paprika, oregano, basil, and rice. Stir until rice is coated with oil. Add stock and bring to a boil. Cover, place in oven, and cook 15 minutes.
While rice cooks, brown chorizo in a small skillet and reserve. Slice chicken into thin strips. Remove rice from oven and add tomatoes, peas, chicken, and chorizo. Cook 10 minutes longer. Let rest 10 minutes, then adjust seasoning. Garnish with oregano and chives. Makes 6 to 8 servings
Makes 6 — 8 servings