Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie B any as Servings:4-6

•1 container (16 ounces) Fresh Cravings ChunkySalsa (mild ormedium)

•12 ounces chicken tenders, pat ted 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 cup slow-sodium canned chicken stock, water or combination

•2 cups long-grain rice

•1 cup frozen peas

•1/4 cup chopped fresh cilantro or parsley limewedges

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.