Shotcut Paella

Categories: casseroles- one dish meals

Ingredients

• 2 to4 Tbsp. olive oil
• 2 (6 oz.) links fully cooked smoked pork or chicken sausage, sliced lengthwise and into 1/2 inch half-moons
• 4 boneless, skinless chicken thighs (about 1 1/4 lbs.), cut into 3/4 inch chunks
• Fresh ground black pepper
• 1 bell pepper, seeded and coarsely chopped
• 1 small onion, sliced
• 2 cloves garlic, chopped
• 1 1/2 tsp. smoked paprika, divided
• 1/4 tsp. crushed red pepper
• 1/2 cup pitted green olives, sliced
• 1/2 cup canned tomato sauce
• 1 cup reduced- sodium chicken broth
• 1 cup instant brown rice

Directions

1. Warm oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Remove to a bowl. Season chicken with black pepper. Place in skillet and cook until browned, stirring occasionally, about 8 minutes. Place in bowl with sausage.
2. Add bell pepper and onion to skillet. Sauté until browned and tender, about minutes. Add garlic, paprika and crushed red pepper. Cook until fragrant, stirring, about 1 minute. Stir in olives, tomato sauce, broth, rice, sausage and chicken. Pat rice with the back of a spoon until it is covered by the liquid. Increase heat to high and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 10 minutes. Stir and let stand, covered, 5 minutes.

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