This twist on traditional paella uses turkey sausage instead of chirizo and long grain brown rice to up the health factor. It’s a great dish!
Ingredients
- 2 Cups Brown Rice, uncooked
- 3 Tbsp Olive Oil
- 1 Tbsp paprika
- 2 tsp Oregano
- 2 lbs Boneless Skinless Chicken Breast, cubed
- 4 Garlic Cloves, chopped
- 1 tsp Crushed Red Pepper Flakes
- 1 Bay Leaf
- 1/4 Cup Fresh Parsley, chopped
- 1 qt Chicken Stock
- 2 Lemons, zested
- 1 Medium White Onion
- 1 Red Bell Pepper, coarsely chopped
- 1 lb Turkey Sausage
- 10 oz Shrimp, peeled, deveined
- Salt and Pepper to taste
Directions
- In a medium bowl mix together 1 Tbsp olive oil, paprika, oregano, and salt and pepper. Stir in chicken to coat. Cover and refrigerate.
- Heat 1 Tbsp olive oil in paella pan, large skillet, or pot over med heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, for 3 minutes.
- Stir in bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes.
- Meanwhile, heat 1 Tbsp olive oil in separate large skillet over med heat. Stir in chicken and onion. Cook 5 min. Stir in bell pepper and sausage. Cook 5 min. Stir in shrimp. Cook 2-3 min.
- Serve meat mixture over rice.
For a printable PDF version of this recipe, click here.
Leave a comment