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Paella
recipe by Laura Schmitt NE
Ingredients:
3 chicken legs (with skins)
2 chicken sausage (gluten free, dairy free aprox 4-5oz total)
1 tsp sesame oil
1/2 cup chopped onion
1 medium tomato, chopped
1 red or orange pepper, chopped
1 tsp paprika powder
2 cloves garlic, pressed/minced
2 tablespoons chopped parsley
1/2 cup cabbage, chopped
2 cups brown rice (dry measurement)
water
optional: 1/4 tsp saffron, sea salt to taste preference
Method: Put rice in rice steamer to cook, following directions of your machine. Next, boil chicken legs in small pan of water
(should have aprox 4 cups of water). Let them cook for a while, as we will use some of the cooking water in the recipe as a flavored stock.
Check doneness of chicken with meat thermometer if unsure. In pan over stove, sauté onion with sesame oil on low heat until onions become translucent.
Add remaining vegetables, spices, diced precooked sausage, cooked chicken, and 1/2 cup of the cooking water/broth from the cooked chicken,
saving remaining broth for another meal. Cook over medium heat until vegetables are cooked, but cabbage still maintains some texture/crispness.
Serve over rice.
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