Sausage Paella - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Stir in peas and sausage. Cook 1-2 mins or until heated. Sprinkle with parsley.