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Chicken and Smoked Sausage Paella

Chicken and Smoked Sausage Paella

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


4 bone-in skin-on chicken thighs (about 2 lbs)
1 lb smoked sausage, cut in diagonal slices 1/4 inch thick
1 TBSP cooking oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
6 oz grilled piquillo peppers, chopped
1 tsp smoked paprika
2 cups bomba rice
4 cloves garlic, minced
6 cups hot chicken broth
4 or 5 threads of saffron
salt and pepper


1. Pat the chicken thighs dry with paper towels and liberally season with salt and pepper.

2. In a paella pan or large dutch oven heat the oil over medium-high heat until shimmering.

3. Add the sliced sausage and cook stirring occasionally 6 to 7 minutes or until well browned. Remove sausage with a slotted spoon onto a plate and set aside.

4. Brown the chicken skin side down 3 to 5 minutes or until brown and crisp, flip over and cook 3 more minutes. Remove the chicken and set aside.

5. Add the onion, bell pepper, smoked paprika, 1 tsp salt, and 1/2 tsp pepper to the pan and cook about 5 minutes scraping the bottom of the pan to release any stuck on bits. Stir in the garlic and cook about 30 seconds or until fragrant.

6. Add in the piquillo peppers, saffron and rice and stir to coat. Pour in the chicken broth while scraping the bottom to release anything remaining on the bottom of the pan.

7. Return the sausage to the pan and add the chicken thighs skin side up. Bring to a boil, reduce heat to medium-low and simmer stirring occasionally about 20 minutes or until most of the liquid has been absorbed.

8. Take pan off the heat and cover. Let sit for 10 minutes so rice can absorb any remaining liquid.

Notes & Tips

For best results don't leave out the saffron and don't substitute the bomba rice, bomba rice can absorb more liquid without bursting and doesn't stick like other rices.

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