Mexican style paella with chicken and sausage

Recipe courtesy of Stephanie Banyas Servings: 4-6

1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)

12 ounces chicken tenders, patted dry

1 teaspoon kosher salt, plus additional, to taste, divided freshly ground black pepper, to taste

3 tablespoons vegetable oil, divided

12 ounces fully cooked chicken sausage or pork sausage links

3 cups low-sodium canned chicken stock, water or combination

2 cups long-grain rice

1 cup frozen peas

1/4 cup chopped fresh cilantro or parsley lime wedges

Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.

Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.

In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.

Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.

Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.