Short on time? This Chicken and Sausage Paella is ready in 20 minutes—a quick, one-pan meal that’s packed with hearty flavors and fresh veggies, perfect for those busy weeknights.
This quick twist on classic paella uses couscous instead of rice, making it a perfect 20-minute dinner. The simplicity of the process, combined with minimal prep, results in a delicious and satisfying one-pan dish. It’s a quick and easy way to bring vibrant flavors to your table without much effort.
Table of Contents
Reasons to Love This Paella
- Two pans means less mess, and with Chicken and Sausage Paella, cleanup is a breeze.
- It’s a dish the whole family enjoys, even my picky eaters go back for seconds.
- Leftovers are a treat because Chicken and Sausage Paella tastes even better the next day.
Recipe Ingredients
- Kielbasa: Savory and smoky with a slightly chewy texture, it adds depth and richness to the dish.
- Red Bell Pepper: Sweet with a slight crunch, it adds vibrant color and freshness to balance the rich proteins.
- Cherry Tomatoes: Juicy and slightly tart, they add a burst of freshness to your paella.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Enhancement: Add a pinch of paprika for a subtle smoky undertone or a dash of cayenne for a little heat. Fresh herbs like parsley or cilantro can be sprinkled on top for a burst of freshness, while a bit of saffron threads, if you have it, can add that authentic paella flavor.
- Sausage Swap: Substitute kielbasa with chorizo for a slightly spicier kick, or use turkey sausage for a lighter option.
How to Make Chicken and Sausage Paella
Step #1: Bring the chicken broth to a boil in a small saucepan. Once boiling, turn the heat off and stir in the couscous and peas. Cover and let stand for 5 minutes.
Step #2: While the couscous is cooking, heat a large skillet over medium-high heat and swirl in the olive oil. Add the bell pepper and kielbasa to the pan, arranging them in a single layer as much as possible. Allow to brown for 5 minutes undisturbed. Add the chicken pieces, garlic, salt, thyme, and pepper. Cook for another 5 minutes until the chicken is cooked through. Turn the heat off.
Step #3: Fluff the cooked couscous with a fork and transfer it to the skillet along with the halved tomatoes. Use a wooden spoon to fold the ingredients together. Serve with lemon wedges for squeezing.
Expert Tips
- Toast the Couscous: For extra flavor, lightly toast the dry couscous in a dry skillet before adding it to the boiling broth. This adds a subtle, nutty flavor that enhances the dish.
- Add Tomatoes Last: Add the cherry tomatoes just before serving to keep them fresh and juicy. This preserves their bright flavor and prevents them from becoming too mushy.
FAQs
Yes, you can substitute couscous with short-grain rice, such as Valencia or Arborio. These types of rice absorb flavors well and have a creamy texture, making them a good alternative. Just adjust the cooking time and liquid amount, as rice will require more broth and a longer cooking time compared to couscous.
You can add vegetables like zucchini, mushrooms, or spinach. Just be mindful of the cooking time, adding quicker-cooking veggies toward the end.
Storage Info
To store Chicken and Sausage Paella, transfer it to an airtight container and refrigerate for up to 3 days. You can freeze it for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, adding a splash of chicken broth to prevent it from drying out. Alternatively, you can reheat in the microwave, stirring occasionally, until heated through.
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Chicken and Sausage Paella Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 cups low-sodium chicken broth*
- 1 1/2 cups dry couscous
- 1 10-12 ounce bag frozen peas
- 1 tbsp extra virgin olive oil
- 1 medium red bell pepper - diced
- 6 ounces sliced kielbasa
- 1 large chicken breast - cut into bite-sized pieces
- 2 garlic cloves - minced
- 1/2 teaspoon salt
- 1/4 tsp dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups halved cherry tomatoes
- 1 lemon - cut into wedges
Instructions
- Bring the chicken broth to a boil in a small saucepan. Once boiling, turn the heat off and stir in the couscous and peas. Cover and let stand for 5 minutes.
- While the couscous is cooking, heat a large skillet over medium-high heat and swirl in the olive oil. Add the bell pepper and kielbasa to the pan, arranging them in a single layer as much as possible. Allow to brown for 5 minutes undisturbed. Add the chicken pieces, garlic, salt, thyme, and pepper. Cook for another 5 minutes until the chicken is cooked through. Turn the heat off.
- Fluff the cooked couscous with a fork and transfer it to the skillet along with the halved tomatoes. Use a wooden spoon to fold the ingredients together. Serve with lemon wedges for squeezing.
NOTES
Nutrition
I made this for dinner and loved how the couscous soaked up all the savory, slightly smoky flavors from the sausage and chicken.
Great recipe, thanks for sharing & update