Emphasize the Spanish flavor by adding three or 4 tablespoons red wine in the last minutes of cooking.
2 tablespoons olive oil
1 medium-size green bell pepper
4 chicken five (about1 ½ pounds)
1 small yellow onion
2 cloves garlic
1 cup long grain white rice
1/8 teaspoon saffron threads (optional)
1 teaspoon Tumeric
8 ounces cooked smoked sausage (kielbasa, garlic, sausage or chorizo), sliced
1 can (8 ounces) stewed tomatoes
Salt and ground pepper to taste
1 ½ cups water
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In a 10 – inch skillet (nonstick coating) or a 5 quart Dutch oven, heat oil over medium high heat. Add chicken thighs cook them until browned on each side, about 10 minutes.
Meanwhile, cut bell pepper into ½ – inch wide strips. Chop onion and garlic. When brown, remove the size from the pan and set aside.
At the pepper strips to the pan; sauté for one minute. Using a slotted spoon, remove the peppers and set them aside. Add the onion, Rice, and garlic to the pan; sauté for five minutes. Stir in and saffron, if desired. Add tomatoes and water; increase the heat to high and bring to boil. Continue boiling for two minutes, stirring occasionally.
Stir, place the chicken over the rice. Reduce the heat to low, cover, and simmer until the chicken and rice are almost tender, 15 minutes.
sausage and the pepper strips into the rice. Cook until the rice is tender and the sausage is heated through, five more minutes. Season that paella with salt and pepper going to dish with parsley.
Cuisine Writer
