Rick's Chicken & Sausage Paella

Though Chef Rick loves to work with shrimp in the kitchen (as we've established) he also gives a bit of Cajun magic to chicken and sausage, especially when paired with Paella rice. This is how Chef Rick constructs his Chicken & Sausage Paella. 

Chicken & Sausage Paella

Ingredients:

1 35oz bag of Matiz brand Paella rice (aka Bomba rice)
1/2 green bell pepper, diced
1/2 yellow bell pepper, sliced for garnish (optional)
1/2 red bell pepper, sliced for garnish (optional)
1/2 medium yellow onion, diced
1 can crushed tomatoes
1 can Italian green beans (can use frozen), OR
1 can English peas (can use frozen)
1 lb chorizo
2 lbs smoked sausage
3 lbs chicken thighs, cut into large chunks
3-4 cups chicken broth
2 packets saffron (there should be several packets per bottle)
1 tsp thyme
1 tsp rosemary
1/2 tsp garlic powder
1 tsp Liquid smoke
2 tsp smoked paprika
Olive oil
Parsley
Lemon wedges

Instructions: 

1. Heat chicken broth and add saffron. Set aside.
2. In a paella pan or deep skillet, heat olive oil and sear chicken and sausage.
3. After chicken and sausage is seared evenly on both sides, remove from pan and add olive oil, crushed tomatoes, bell pepper, onion, beans or peas, and chorizo. Saute for approximately 10 minutes until thick.
4. Return chicken and sausage to pan and add all spices, mixing well. Add the bag of rice and mix thoroughly before adding 3 cups of broth, or just enough to cover rice. Cook over medium-high heat for approximately 15-20 minutes. Turn temp down to low and cook for an additional 5-10 minutes. 
5. If the rice absorbs all liquid without being cooked through, add more broth, but do not stir the rice. Keep an eye on the temperature and reduce further if needed. The
   socarrat (crust) forms in the bottom of the pan when the rice is left undisturbed. When rice is done, place sliced yellow and red peppers on top of rice, cover and remove from heat to allow all extra liquid to be absorbed.
6. When serving, turn the rice so that the socarrat is visible on each plate. Garnish with parsley and lemon wedges.

Interested in cooking with Chef Rick Rogers? Check out all available cooking classes here!