Chicken And Sausage Paella

• 4 cups chicken stock
• 1/2 tsp saffron
• 1/4 cup olive oil
• 3 None boneless skinless chicken breasts
• 1 None chorizo sausage, sliced
• 1 None red pepper, seeded and cut into strips
• 1 None onion, chopped
• 2 cloves garlic, chopped
• 1 1/2 cups short-grain rice, such as calasparra or arborio
• 2 None tomatoes, coarsely chopped
• 1 cup frozen peas

1. Place stock and saffron in a medium saucepan on medium heat. Bring to a boil. Meanwhile, heat oil in a large paella pan or large deep skillet on high heat. Cook chicken for 3 mins each side, or until golden. Remove from pan.
2. Cook chorizo in same pan on medium heat for 2 mins, or until crisp and brown. Remove from pan. Add pepper, onion and garlic to pan and cook for 3-5 mins, until soft. Add rice and cook on low heat for 2-3 mins. Add stock mixture; cover and simmer for 15 mins.
3. Slice chicken and arrange over rice with chorizo, tomato and peas. Cover and simmer for 5-8 mins, without stirring, until rice is cooked and peas are heated through.

chicken stock, saffron, olive oil, chicken breasts, chorizo sausage, red pepper, onion, garlic, shortgrain rice, tomatoes, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/25072 (may not work)