Paella with Olives, Bread and Sangria on a Table on the Beach in Andalucia, Spain
Paella with Olives, Bread and Sangria...Andalucia, Spain
Michael Busselle
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Gigi's Quick Chicken Paella



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The Canal Court of the Generalife Gardens in May, Granada, Andalucia, Spain
The Canal Court of the Generalife Gardens in May, Granada, Andalucia, Spain
Nedra Westwater
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La Belle Cuisine


Gigi's Quick Chicken Paella

4 ounces chorizo or Italian sausage, sliced
8 chicken pieces
1 medium onion, chopped
1 small sweet green or red pepper,
in chunks
1 clove garlic
3/4 cup long-grain rice
1/4 teaspoon ground turmeric
3 cups chicken stock (or canned broth)
4 baby carrots
One 10-ounce package frozen peas
One 10-ounce package frozen
artichoke hearts
1/4 cup pitted ripe olives
6 cherry tomatoes or
1/2 cup tomato wedges

In Dutch oven brown sausage over medium heat, about 10 minutes. Drain, reserving drippings in pan. Set sausage aside. Season chicken with salt and pepper and brown in reserved drippings. Remove chicken. Add onion, bell pepper, and garlic; cook until the onion is tender. Stir in uncooked rice, turmeric and stock or broth. Bring to boil. Add sausage and carrots.
Arrange chicken atop mixture. Reduce heat; cover and simmer 20 minutes. Meanwhile, rinse peas and artichokes under hot tap water to separate. Arrange peas, artichokes and olives atop chicken. Cover and cook 15 to
20 minutes more, or until rice and chicken are tender. Just before serving,
add tomatoes and heat through. Makes 4 servings.

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