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Chicken and Turkey-Sausage Paella

Serves: 6
Cooking Time: 60 min


  • 1 pound boneless chicken thighs
  • 4 cups Manischewitz® Chicken or Turkey Broth
  • 1 pinch of saffron (approx. 20 strands)
  • 1/4 teaspoon chipotle or ancho chili powder, optional
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon garlic, chopped
  • 2 cups white rice
  • salt and pepper to taste
  • 1 pound fully cooked kielbasa-style turkey sausage
  • 1 cup frozen English or Petite peas
  1. To cook chicken: bake in a 350 degrees F oven for 15 minutes or until internal temperature reaches 185. Remove from oven and set aside.
  2. Raise oven temperature to 500 degrees F.
  3. Place broth in a saucepan with the saffron and chili powder (if using). Keep warm over low heat.
  4. In a well-heated 12 inch iron skillet, saute the onion until it starts to become translucent. Add the garlic and saute for 1 minute more.
  5. Add the rice and saute until the rice becomes glossy, season with salt and pepper.
  6. Pour in the warm Manischewitz® Chicken or Turkey Broth, stir in the sausage and the peas, then arrange the chicken thighs around the edge in a circle, submerging into the broth and rice.
  7. Bake for 25 minutes until the rice is absorbed.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 445
  • Total Fat: 15g
  • Cholesterol: 50mg
  • Total Carbs: 60g
    • Dietary Fiber: 3g
  • Protein: 19g

View detailed nutrition