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. Season chicken with salt and pepper. Brown in hot oil; remove from pan. Add sausage; brown lightly and remove from pan. Reserve. Add onion, peppers and garlic to pan; sautè about 2 minutes. Add rice; coat rice with oil. Add prepared chicken base. bring to a simmer; add saffron and chicken legs. Simmer for about 12 minutes. Add tomatoes and olives. Check chicken and rice for doneness after 18 minutes (juice of chicken should be clear and rice should be tender with most of the liquid absorbed). Add peas and scallions. Season to taste.
Photo Credit: UNILEVER FOODSOLUTIONS