SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 13h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
- Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
- Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
- Arrange the chicken and sausages on a large platter.
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
CHICKEN SAUSAGE FROM SCRATCH
Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them.
Provided by Scott Simmons
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
- Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
- Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
- Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 3 g, Cholesterol 23.4 mg, Fat 2.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 130.2 mg, Sugar 1.6 g
CHICKEN AND SAUSAGE MEATLOAF
Ground chicken spiced with pork breakfast sausage, onion and red bell pepper. A creamy sauce made with cream of chicken mushroom soup, evaporated milk and a hint of poultry seasoning adds a homey touch. Posted to Ready, Set, Cook #3
Provided by Lorac
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Meatloaf: Place chicken, sausage, onion, pepper, pine nuts and bread crumbs in a large bowl.
- Mix together, evaporated milk and egg and pour over bowl ingredients.
- Season with salt and pepper and mix with fingers.
- Place in a loaf pan and bake 60 minutes.
- Drain off fat and let sit 5-10 minutes before slicing.
- Sauce: While the meat is sitting, combine sauce ingredients in a small pan, stir over medium high heat until smooth and hot.
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