Chicken Paella with Sausage and Olives

  • 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

1.  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 simmer on low for 30 minutes or until liquid is absorbed.

Recipe courtesy of Ellie Krieger

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