CHICKEN AND SAUSAGE PAELLA |
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Yield:
24 portions
Ingredients: | SKU: | Measure: |
---|---|---|
Olive oil | 1/4 cup | |
Chicken breast, boneless, skinless, cut into 2-inch pieces | 6 lb | |
Salt | 3 tbsp | |
Black pepper, freshly-ground | 1 tbsp | |
Chorizo sausage, 1/2-inch sliced | 8 ea | |
Onion, yellow, 1/4-inch sliced | 2 cups | |
Garlic, minced | 1/2 cup | |
Ro*TelŪ Original Diced Tomatoes & Green Chilies, drained | 64144 60245 | 1-1/2 quarts |
Chicken stock, reduced sodium | 4 quarts | |
Saffron | 1 tsp | |
Arborio rice | 2 quarts | |
Scallions, 1/4-inch sliced | 1 cup |
Preparation:
- In a very large skillet or rondeau, heat olive oil over high heat. Season chicken pieces with salt and pepper and sear for approximately 6 minutes, stirring frequently, until golden brown. Remove chicken from pan and repeat process with chorizo. Hold cooked proteins in refrigerator.
- Reduce heat to medium and add onion and garlic. Saute until onion is translucent (do not brown).
- Add the RO*TELŪ, chicken stock and saffron, scraping any brown bits off the bottom of the pan. Add the rice and stir gently.
- Bring the rice mixture to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Add the chicken and sausage back to the pan and continue simmering until the liquid has been absorbed and the rice is tender.
- To make ONE SERVING: Place 1 cup paella on a plate, garnish with 1 tablespoon scallions and serve hot.
- CHEF'S NOTE: Don't worry about rice sticking to the bottom of the pan and browning slightly - this is a desired characteristic of paella.
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Nutrition Facts
Serving Size 1 cup paella
Servings Per Recipe 24 portions
Servings Per Recipe 24 portions

Amount per Serving

Calories
549

% Daily Value*

Total fat
21%
13 g

Saturated fat
20%
4 g

Cholesterol
30%
90 MG

Sodium
67%
1,614 MG

Carbohydrate
21%
64 g

Dietary fiber
11%
3 g

Sugars
0%
5 g

Protein
78%
39 g

Vitamin A
4%
• Vitamin C
4%

Calcium
4%
• Iron
26%

* Percent Daily Values are based on a 2,000 calorie diet