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.
Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.