Yield: 10 servings. 4 oz. olive oil 10 chicken legs and thighs, split 8 oz. sausage of choice, sliced (Spanish chorizo works well) 8 oz. onion, 1/2" dice 4 oz. red and green pepper, 1/2" dice 3 garlic cloves, chopped 24 oz. rice, uncooked 1 1/2 qt. Knorr? Chicken Base, prepared 1 tsp. saffron threads 8 oz. diced, peeled tomatoes, canned or fresh 3 oz. pitted black olives 4 oz. green peas 2 oz. scallions, sliced to taste, salt and pepper Heat olive oil in paella pan or large sautè pan. ...
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