Recipe - Chicken And Sausage Paella

3 Heads garlic; cloves Peeled,
heads intact
2 tablespoon Olive oil
6 cup Chicken broth; low fat
2 Whole chicken breasts; Boned
and skinned; cut into
21/2inch strips
2 tablespoon Paprika
1 pound Turkey sausage; cut into
2Inch pieces
2 lg Onions; chopped
2 lg Red bell peppers; cored,
Seeded and cut into 2Inch
pieces
4 md Zucchini OR yellow
squash OR eggplant; cut or sliced up
10 Cloves garlic; large,
Cloves, cut or sliced up
3 cup Rice; longgrain white
12 Plum tomatoes; cored and
Sliced lengthwise
4 Sundried tomatoes packed In
oil; drained and Julienned
One half cup Whole green olives;
Unpitted (French or Calif.)
1 cup Parsley; fresh Italian,
Chopped
One half teaspoon Saffron threads
One half teaspoon Salt
One half teaspoon Crushed red pepper flakes
4 Ears fresh corn; husked And
cut into 2inch pieces

1. Trim the tops off the garlic heads with a sharp knife. Place the
garlic, 1 tablespoon olive oil, and One half cup of chicken broth in a small
saucepan. Bring to a boil over mediumhigh heat. Reduce the heat and simmer
for 30 minutes, basting frequently or until the garlic is soft. Set aside.

2. Preheat the oven to 350F.

3. Season the chicken on all sides with paprika. In a very large ovenproof
skillet with 3inch sides, heat the remaining olive oil over mediumhigh
heat. Brown the chicken on all sides, about 5 minutes altogether. Remove
the chicken to a large plate and drain off the oil.

4. Brown the sausage on all sides in the skillet, about 8 minutes. Drain
off the oil. Add to the chicken.

5. In the oil remaining in the skillet, saute the onion, pepper, zucchini
and garlic until the vegetables start to brown slightly. Add the rice and
stir until the rice starts to brown, about 5 minutes.

6. Add the plum tomatoes, sundried tomatoes, olives, and One half cup parsley
to the rice mixture.

7. Combine the saffron, salt, and red pepper flakes with the remaining
chicken broth, and pour over the rice. Stir to combine and turn the heat to
high.

8. Return the chicken and sausage to the skillet. Bury the whole garlic
heads in the middle of the skillet, along with any chicken broth left in
the saucepan. Bring to a boil.

9. Place the skillet immediately into the oven, uncovered, and bake for 30
minutes. Remove the skillet; add the corn, pushing the pieces into the rice
mixture. Return to the oven and bake for another 30 minutes.

10. Remove the skillet, sprinkle with remaining parsley, and serve
immediately, directly from the skillet.

NOTE: Carefully lift the whole garlic heads and pass them at the table to
spread on French bread.

Serves 10.

Calories: 490 Carbohydrates: 70 g Protein: 3 g Cholesterol: 44 mg Fat/%
Fat: 2 g/25% fat calories

Source: Great Good Food by Julee Rosso

SUBMITTED BY: GAIL SHIPP 11 MAR 96

From: Danial Mannen Date: 050396

Date: Sat, 22 Jun 1996 19:06:13 0400

From: BobbieB1@aol.com

MMRecipes Digest V3 #175

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.