One of the 10 finalists for the Community Recipe Challenge, this Paella is savory and delicious. I subbed turmeric for saffron in this version, because I know that saffron is not always available. I hope you enjoy this dish that also speeds up your metabolism. Thanks to Maria for this yummy recipe!
Notes from our taste testers:
- “Paella Party!”
- “This rivals my mother’s Paella, and that’s saying a lot!”
- “Phase 1 just got a whole lot tastier!”
Prep time: 30 minutes
Total time: 1 hour 30 minutes
1 medium Onion, diced
1/2 cup celery, fine chop
1/2 cup carrots, diced
1 cup frozen Lima beans
16 oz. boneless skinless chicken breast, cubed
1 medium Red Pepper, cored, seeded, cut into long strips
1 medium Green Pepper, cored, seeded, cut into long strips
4 cloves garlic, thin sliced
32 oz. can, crushed tomatoes
2 cups chicken broth
2 cups brown rice
1 Tbsp. Paprika
1/4 tsp. Saffron threads or turmeric (this recipe was made with Turmeric)
2 sprigs of rosemary (and more for garnish, optional)
2 Tbsp. Capers, drained
1 1/2 tsp. Sea salt
1/2 tsp. Freshly ground black pepper
12 oz. chicken or turkey sausage, nitrate-free, sliced
In a large, deep pot heat a few tablespoons of broth over medium heat and sauté the onion, carrots, celery, and Lima beans until onions until they are translucent.
Season the chicken with a pinch of the salt and add it to veggie mixture. Stir to cook the chicken until it no longer looks pink on the outside.
Add the peppers, garlic, tomatoes, saffron or turmeric, and paprika. Stir thoroughly before adding brown rice, broth, rosemary, salt, and pepper. Stir until all the ingredients are incorporated.
Bring the liquid to a boil by increasing heat. Reduce to a low heat, cover, and simmer for about an hour until rice is tender and liquid has is absorbed. While rice is cooking, brown the sliced sausage in a pan. Add sausage and capers to Paella.