Andouille sausage adds spicy, smoky flavor to this quick skillet.
- 2-2 1/2 lb boneless, skinless chicken thighs
- Salt and coarsely ground black pepper
- 1/2 large onion
- 1 tbsp Garlic Oil or olive oil
- 12 oz cooked andouille or smoked sausage, sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 garlic cloves, pressed
- 1 packet (.186 oz) saffron seasoning
- 1 cup frozen peas
- 4 cups hot cooked yellow saffron rice
Season chicken with salt and pepper. Chop onion using Food Chopper. In (12-in.) Skillet, heat oil over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook 6-8 minutes or until chicken begins to brown, turning once using Chef's Tongs. Set chicken aside and tent with foil.
Add onion, sausage, tomatoes, garlic pressed with Garlic Press and seasoning to Skillet. Bring to a boil. Return chicken to Skillet; reduce heat to medium-low. Cover and simmer 10-12 minutes or until chicken is no longer pink and Pocket Thermometer registers 180°F in thickest part of thigh.
Stir in peas; cook 2-3 minutes or until peas are heated through, stirring occasionally. Serve paella over rice.
- 8 servings
Nutrients per serving:
Calories 450, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 120 mg, Carbohydrate 41 g, Protein 34 g, Sodium 1340 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
3 starch, 4 low-fat meat (3 carbs)
Yellow saffron rice gets it beautiful color and unique flavor from the spice saffron. Saffron is the most expensive spice in the world. It comes from the stigma of a flower and is typically harvested by hand.