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Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 1 lb. Spanish or hot Italian sausage
- 4 boneless chicken breasts
- 4 drumsticks and thighs
- salt, pepper and garlic powder
- 1 1/2 lb. eggplant, peeled and cut into 1-inch cubes
- 1 cup green pepper, cut into 1-inch pieces
- 2 c. coarsely chopped onion
- 3 c. chopped, peeled tomatoes, fresh or canned
- 1 Tbsp. saffron and 1 c. rice or 1 pkg. saffron rice
- 2 c. chicken broth
Method
- In large skillet, brown sausage and chicken.
- Set aside.
- Add vegetables to skillet and cook, stirring occasionally until vegetables are slightly wilted, about 10 minutes.
- Add rice, saffron, broth, chicken and sausage.
- Cover and bring to boil. Place in paella pan or casserole and bake about 40 minutes.
- You may also continue cooking in skillet.
