Chicken Paella II

Prep Time:
Cook Time:
Serves: 4

This classic Spanish dish has been simplified so that even the most novice chef can prepare it.


4 chicken legs (thighs and drumsticks)
4 tbsp (60 mL) olive oil
1 large onion chopped
1 garlic clove crushed
1 tsp (5 mL) turmeric
4 oz (115 g) chorizo sausage or ham
1 cup (250 mL) long grain rice
2 1/2 cups (625 mL) chicken stock
4 tomatoes, skinned, seeded and chopped
1 red pepper sliced
1 cup (250 mL) frozen green peas
salt and pepper to taste


1 Preheat oven to 350°F (175°C).
2 Cut the chicken legs separating the drumsticks from the thighs.
3 In a large skillet, heat oil on medium-high heat and brown chicken on both sides. Add onion, garlic and stir in turmeric. Cook for 2 minutes.
4 Slice sausage (or dice ham) and add to the skillet along with rice and chicken stock. Bring to a boil and season to taste.
5 Cover and bake in oven for 15 minutes.
6 Remove from oven and add tomatoes, red pepper and frozen peas. Return to oven and cook for further 10 – 15 minutes or until chicken is tender and the rice has absorbed the stock.