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Spanish Chicken and Sausage Rice recipe

Spanish Chicken and Sausage Rice recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Sausage and chicken are cooked alongside rice, resulting in a deliciously flavoured savoury rice dish. It's a perfect meal. Serve with a crisp green salad and crusty bread.

70 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 225g mild Italian sausage, sliced
  • 1 (225g) boneless, skinless chicken breast, cubed
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 cubes chicken stock
  • 400ml hot water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon garlic granules
  • 150g frozen peas
  • 140g easy cook rice
  • 2 medium tomatoes, diced

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Heat oil in a large frying pan over medium heat. Stir in sausage and brown well, about 5 minutes. Remove and drain fat. Stir chicken, onion and green pepper into frying pan and cook 5 minutes.
  2. Meanwhile, in a small bowl, stir stock cubes into hot water to dissolve. Stir in salt, thyme and garlic granules. Pour into frying pan.
  3. Stir peas into frying pan and bring to the boil. Cover, reduce heat to medium low and simmer about 10 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (50)

by EPICURIAN

This is a wonderfully flavorful rice dish. I modified it just a bit. I used Garcia's Beef Sausage left over chicken and long-grain white rice. While I cooked the rice (2 cups white long grain rice), I sauteed the sausage in a small saute pan. Meanwhile, I sauteed onion and pepper in a large sautepan until tender. Then added remaining ingredients except the tomatoes in one pan and simmered. I added the tomatoes in the last 5 minutes. When rice was done, I stirred in the rice. Very enjoyable rice dish! And the leftovers make a great fried rice!-05 Feb 2006

by I Love to Eat

Very tasty and easy to make. I doubled the recipe and used hot italian sausage. I also used petit cut canned tomatoes. I did not have frozen peas in the house, so I substituted frozen chopped spinach which my kids like more. Good recipe.-25 Oct 2005

by A_STEITZ

I don't know if I would call this spanish but I would call it delicious. We really enjoyed this. I used 1 can of diced tomatoes instead of fresh as other suggested. Other then that followed recipe exactly. Just great.-29 Mar 2006


Spanish Style Chicken And Sausage with Rice

1 tablespoon olive oil
3 pounds chicken, jointed into pieces (or chicken pieces or legs)
1 chorizo sausage, sliced
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, chopped
1 tablespoon smoked paprika
1 cup long grain rice, rinsed
1 cup white wine
4 vine ripened tomatoes, skinned and chopped
1 1/2 cup chicken stock
1 pinch saffron
2 bay leaves
1 cup green olives, optional


What Is Paella

Paella is a classic Spanish rice dish and it’s widely regarded as Spain’s national dish. Personally, I love it, especially because it’s so versatile. I make paella quite often and make it with different proteins. In my new cookbook there is a quick 30 minute paella recipe in my cookbook coming up.

I do want to mention that this recipe is by no means authentic, this is just my version of paella.


Spanish Rice with Chicken and Sausage

Spicy chorizo sausage gives lots of character to this simplified version of Spanish arroz con pollo, while pimento-stuffed green olives and sweet paprika add Iberian charm. This is a very agreeable dish to serve to company.

If using an electric or high-BTU stove, set cooker on a heat diffuser before bringing up to pressure.

Roasting Red Peppers: Set each pepper on a grid raised above a gas burner and turn the heat to high. Rotate with tongs until thoroughly charred. (If using an electric oven, cut the peppers in half, remove the seeds, and core. Press firmly to flatten. Set cut side down, under the broiler, as close to the broiling element as possible.) Wrap each charred pepper in a wet paper towel and enclose in a plastic bag to steam. When cool, use the paper towel to rub off the skin. Remove core and seeds. If not using the peppers immediately, toss in olive oil and refrigerate in a tightly sealed container for up to 5 days.


Recipe notes

  • I did simplify this paella by omitting saffron (which is expensive and can take a long time to cook and release the flavors). To replace saffron, I added other colorful spices, such as sweet smoked paprika and red chili powder! As a result, my paella did not suffer a bit without saffron! Be sure to add only 1 teaspoon of each spice (paprika and chili powder) initially and then add more, if you desire more spiciness. Also, add just a touch, a pinch of turmeric – only for color purposes, but make sure not to add too much, because turmeric has a very strong flavor that will overpower other flavors.
  • You can use either rice or orzo pasta, if you don’t have rice. Orzo pasta is a very short pasta that looks very similar to rice.
  • At the very end, add some chicken stock to the paella to make it juicier! Start with 1/2 cup and add more if desired. Paella is much better when it’s juicy vs. dry!

I never thought that paella would be something I could cook midweek after work, but it’s easy enough to pull it off! And, it’s so tasty and bursting with flavors! Absolutely, one of my favorite dishes lately!

Shrimp and rice always go so well together, and not only in the paella dish. If you never tried shrimp and rice combination, you definitely should! My favorite shrimp and rice recipes are cilantro lime and black bean shrimp and rice and shrimp with mango salsa and rice.


Paella (Spanish Rice Dish)

8 chicken thighs
1 pound Italian sausage
1/2 cup oil
1 cup chopped green bell pepper
1 cup chopped onion
2 packages (6 ounce size) saffron rice
1 cup boiling water
1 can minced clams
1 can artichoke hearts
1 package frozen peas (semi-thawed)
1 pound frozen shrimp (semi-thawed)


Andouille Sausage Chicken and Rice

Andouille Sausage Chicken and Rice. A one pot dish with chicken, Andouille sausage, vegetables, and rice. Quick, easy, and the whole family will love it.

Andouille sausage is fabulous. It’s one of those things that just works on its own. You can take it out of the package, put it with just about anything, and have a delicious meal. It also has just the right amount of spice. It adds flavor without being so hot that my kids yell about it.

I would like to say something now …. I just wrote all those sentences without saying love. I wanted so badly to say “I love Andouille sausage”, but my editor (aka my husband), says that I write love too much in these posts. I have taken his advice to heart, and will be cutting back. But I want to say something first …. I love a lot of things. Life is good. I see no reason that anyon e should hold back their affection for food.

Back to the dinner. One pot meals make me happy. If I can prepare a meal in one pot that means a.) I have much less to clean, b.) as with this recipe, it’s probably quick to prepare, and c.) I have more time to play with my kids (i.e. change diapers and snuggle during Paw Patrol).

Another thing about one pot meals they’re generally tasty. Put all those delicious ingredients in one dish, and it’s sure to be a hit. This Andouille sausage chicken and rice was a hit for my whole family. In addition, my dear friend from South Carolina came to visit the weekend I made this, and she thoroughly enjoyed it as well. So 5 out of 5 people who ate this recommend you make it and eat it asap.

I love Andouille sausage. Sorry. I couldn’t hold back. I needed to say it.


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Healthy Sausage Recipes Eatingwell

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Chicken Sausage And Kale Over Rice Recipe The Kitchen Wife


One Pot Spicy Chicken Sausage and Rice Recipe I just spent the last week in Florida having hands down the time of my life. I was there meeting up with three of my closest friends in the entire world and we spent the week, eating, drinking, tanning, swimming, and just running around. I look forward to these get togethers every single year and it never ceases to amaze me how quickly a week can fly by. Time seems to only be speeding up as we get older and I always seem to feel like I just got there when I am heading back to the airport to fly back home. Are you with me? Time’s flying for you too right? After a week of delicious eating and drinking, and yes now that we’re all older we’ve upgraded from PBRs and buffalo wings to fancy martinis and grilled octopus salads (though we did manage to squeeze in a few cheap beers and pub food) it’s time to get back into the kitchen. Since I’ve been out of the cooking loop for a bit I’m going to ease myself back into it with a simple one pot meal. Doing the dishes might just be the single worst chore out there so if you can minimize the pots and pans used to make dinner you’re more likely to look forward to the whole process. Am I right? That’s always my mentality and way of thinking – especially if I do not have a kitchen assistant to help with the clean up. One pot recipes are the best when you can’t be bothered to do much cleaning up but still want to enjoy a home cooked meal. And so this spicy chicken sausage and rice recipe came to be. In all my years of cooking somehow, making rice in a pot by itself always seems to come out a bit off. Undercooked or overcooked, or slightly crunchy or a bit too moist — why is it that rice is more difficult to perfect than so many other more complex dishes? Am I the only person with rice cooking issues? My secret is to toast the rice first and cook it with other ingredients. When I’m making a rice pilaf type dish, as I consider this spicy chicken sausage dish to be, the rice is perfectly cooked every single time. Every single time. When the rice is toasted in oil something magical just happens and the rice becomes way more forgiving of the way it is cooked. With this chicken sausage and rice recipe you’ve got the spiceness from the chicken sausage and the burst of fresh flavors from the arugula, cilantro and lime juice and the smooth creamy chicken broth soaked rice. I love cooking rice in chicken broth – I find that it adds so much flavor to the rice with a super easy replacement and substitute for water. If you have home made chicken broth – even better, but store bought will suffice too. You’ve seriously got to toast the rice and cook it in chicken broth instead of water. It makes a world of difference I tell ya. So for a one pot weeknight dinner meal with minimal clean up yet all the food groups covered in one dish, you can’t go wrong with this one pot spicy chicken sausage and rice recipe. Let me know what you think of my chicken sausage and rice recipe in the comments below! Tips to make the best chicken paella recipe

Broth: If you’re gluten free, make sure you’re using a gluten free low-sodium chicken broth for your Chicken and Sausage Paella recipe.

Sausage: When choosing the sausage for this paella recipe, make sure to check the label for any ingredients you may be allergic to. Don’t assume that there isn’t gluten, dairy, or nuts in the sausage.

Food chopper: If you’re doing a lot of vegetable chopping, especially of onions, I prefer to use a food chopper over a knife.

One of the best food choppers is the Vremi Food Chopper, which is very similar to the Pampered Chef Food chopper I use. (And half the price!)


Watch the video: Κοτόπουλο με Αρωματικό Ρύζι και Μυρωδικά από τον Λάμπρο Βακιάρο! (August 2022).