Sausage Paella

• 8 oz Spanish chorizo or andouille sausage
• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 1 medium red onion, finely chopped
• 1 medium red pepper, seeded and finely chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 3/4 cup long-grain white rice
• 1 can (14 oz) diced tomatoes
• 2 cups chicken stock
• 3/4 cup frozen peas
• 1/4 cup chopped fresh parsley

1. Heat a large heavy-bottomed skillet on medium-high heat. Add sausages; cook and turn for 6-8 mins or until brown and cooked. Transfer to a plate. Cover with foil; let stand for 5 mins. Cut into 1/4 inch thick slices.
2. Add oil to skillet and heat on medium heat. Add chicken; cook and stir for 2-3 mins or until golden. Add onion, pepper and garlic. Cook and stir for 2-3 mins or until soft.
3. Add cumin, turmeric, rice, tomatoes and stock. Stir until well combined. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 15 mins, or until rice is tender.
4. Stir in peas and sausage. Cook 1-2 mins or until heated. Sprinkle with parsley.

spanish chorizo, vegetable oil, chicken thighs, red onion, red pepper, garlic, ground cumin, ground turmeric, longgrain white rice, tomatoes, chicken stock, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22770 (may not work)