Mexican Style Paella

With chicken and sausage

Mains

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Servings: 4-6

The lively flavors of this paella will set off a fiesta in your mouth.

Ingredients

1 container (16 ounces) chunky salsa (mild or medium)

12 ounces chicken tenders, patted dry

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 teaspoon kosher salt, plus additional to taste, divided

1 cup frozen peas

¼ cup chopped fresh cilantro or parsley

Lime wedges

Freshly ground black pepper

Remove ½ cup salsa. Set aside. In a blender or food processor, process remaining salsa until smooth.
Put chicken in a bowl, add ½ cup puréed salsa and toss to coat. Cover and marinate in refrigerator for 30 minutes or up to 2 hours.
In a high-sided sauté pan, heat 2 tablespoons oil over high heat until it simmers. Season chicken with salt and pepper and cook until just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and rest for 10 minutes.
Slice into 2-inch pieces. Add remaining oil to pan and heat until simmering.
Cook sausage about 3 minutes per side. Remove to plate, loosely tent with foil and rest for 10 minutes. Slice on bias into 2-inch pieces. Wipe out pan with paper towels and add remaining puréed 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. Sprinkle peas on top. Cover with lid and sit for 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.