This meal is a quick and flavorful weeknight meal that holds well if you need to are something ahead that can be enjoyed later. I used to make it all the time when my kids had sports and one or two of them would have a late practice or game and need a meal. Find the best smoked sausage you can and you can choose chicken thighs or breasts. The thighs tend not to dry out as easily, but both are delicious.
- 2 1/2 lbs chicken skin on (thighs, beasts or drumsticks)
- 4 smoked sausages (kielbasa), sliced about 1/2 inch slices
- 1 1/2 cup long grain rice
- 1 onion, finely diced
- 1 red pepper, diced
- 3 cloves minced garlic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cups chicken stock
- 1 teaspoon saffron threads
- Kosher salt and pepper
- 2 teaspoons garlic powder
- Parsley for garnish
Heat a heavy bottom or ceramic skillet with a lid on medium heat, add oil and sausage and gently brown sausage on all sides (5 minutes). Remove and set aside. Pat chicken dry on all sides and season generously with salt and pepper. Increase heat to medium high.
Heat up a bit of the stock and add the saffron threads, stirring to dissolve. And set aside with remaining stock.
Place chicken pieces in skillet skin side down first and brown for about 5-6 minutes until skin is golden brown and flip browning underside as well for the same amount of time. Remove from skillet and set aside with sausage. Add a tablespoon of butter and then add onions, peppers and garlic, stirring frequently for about 4 minutes until aromatic and tender. Add the rice to the pan and increase heat a bit as you continue to stir rice and coat it with pan drippings (1-2min). Add sausage and chicken back to pan and add chicken stock and saffron stock. Bring the mixture to a boil. Reduce heat and simmer on low covered for about 35 minutes until liquid is absorbed and chicken is cooked through. Garnish with fresh parsley and enjoy!