Thursday, March 5, 2009

Recipes from the TWiT Army Mess Hall - Spicy Chicken Paella

Here's a good way to use up leftover chicken or turkey. If you don't have enough leftovers you can 'nuke' some dark meat poultry (it has more flavor than white meat) to make up the difference. It's not a 'real' paella in the sense that it's made up in a classic paella pan over an on a stove top but it's still very good


  • 12 ounces spicy smoked sausage (such as linguiƧa, andouille, or hot links), cut into 1/2-inch slices
  • 1/4 cup garlic-flavored olive oil, you can 'fake' this by adding a chopped garlic clove to the pan when you heat the oil (that's what I do sometimes)
  • 2 large yellow onions, chopped
  • 1 large red bell pepper, chopped
  • 2 cups long-grain white rice
  • 1/4 teaspoon saffron
  • 4 cups low-salt chicken broth
  • 4 large plum tomatoes, quartered
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
  • 1 cup frozen peas


Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.

Heat olive oil in 6 1/2-quart pot over medium-high heat. This is a big pot and will look to large at the start but you need the space for the rice to expand and to create a 'dutch oven' effect. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. IMPORTANT, do not stir the dish after this point. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

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