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  1. Sausage & Chicken Paella

Sausage & Chicken Paella

00:59:00 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

Please the whole table with our Sausage & Chicken Paella. Our savoury Sausage & Chicken Paella is a tasty variation of the traditional Spanish recipe.

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Make It

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  • Cook chicken broth, saffron and 2 tsp. paprika in saucepan on medium-low heat 5 min. or until heated through, stirring occasionally; keep warm on low heat.
  • Meanwhile, place chicken, skin sides up, in large nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms of thighs are golden brown. Turn chicken; cook additional 5 to 7 min. or until done (165ºF). Transfer chicken to plate; cover to keep warm.
  • Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.
  • Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.

Serving Suggestion

Serve with a crisp, mixed green salad tossed with your favourite Kraft Dressing to round out the meal.


Substitute 1/2 tsp. paprika and 1/4 tsp. ground turmeric for the saffron.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 440
% Daily Value
Total fat 19g
Saturated fat 5g
Cholesterol 100mg
Sodium 630mg
Carbohydrate 42g
Dietary fibre 2g
Sugars 4g
Protein 23g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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