Page 31 - July-Aug 2022_LB

Mexican Style Paella with
Chicken and Sausage

Recipe courtesy of Stephanie Banyas
INGREDIENTS
16 oz Chunky Salsa (mild or medium)
12 oz chicken tenders, patted dry
Red Pepper Chickpea Soup 1 tsp kosher salt, plus additional, to taste, divided
with Gazpacho Relish freshly ground black pepper, to taste
and Tortilla Croutons 3 Tbsp vegetable oil, divided
12 oz fully cooked chicken or pork sausage links
3 cups low-sodium chicken stock, water or combination
Recipe courtesy of Stephanie Banyas
INGREDIENTS 2 cups long-grain rice
1/4 cup finely diced seeded English cucumbers 1 cup frozen peas
1/4 cup finely diced seeded Roma tomato 1/4 cup chopped fresh cilantro or parsley
2 Tbsp finely diced red onion lime wedges
2 Tbsp finely chopped fresh cilantro leaves Remove 1/2 cup salsa and set aside. In blender or food processor,
1 lime, juice only, divided process remaining salsa until smooth.
salt, to taste Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat.
pepper, to taste Cover and marinate at least 30 minutes, or up to 2 hours in
2 cups low-sodium vegetable stock, divided refrigerator.
1/2 cup Salsa (mild or medium) In large, high-sided saute pan over high heat, heat 2 tablespoons
oil until it begins to shimmer. Season chicken with salt and
10 oz Roasted Red Pepper Hummus pepper, to taste, and cook until both sides are golden brown
tri-color fried tortilla strips and just cooked through, about 3 minutes per side. Remove to
plate, loosely tent with foil and let rest 10 minutes then slice
In small bowl, combine cucumber, tomato, onion and cilantro. into 2-inch pieces.
Add half the lime juice and season with salt and pepper, to Add remaining oil to pan and heat until shimmering; cook
taste. Let sit at room temperature. sausage until golden brown on both sides, about 3 minutes
In blender or food processor, process 1 cup stock and salsa until per side. Remove to plate, loosely tent with foil and let rest 10
smooth. minutes. Slice on bias into 2-inch pieces.
Pour mixture into medium saucepan. Add remaining stock and Wipe out pan with paper towels. Add remaining pureed salsa
hummus, season with salt and pepper, to taste, and bring to and stock; bring to boil. Add rice and 1 teaspoon salt. Bring
boil over high heat. Reduce heat to medium-low and simmer mixture to boil, cover and reduce heat to medium-low; cook
until slightly thickened, about 15 minutes. Remove from heat until liquid is absorbed and rice is tender, about 18 minutes.
and stir in remaining lime juice. Remove from heat and sprinkle peas on top. Let sit, covered
Divide soup between two bowls and top with relish and tortilla with lid, 5 minutes. Fluff with fork then stir in chicken, sausage,
strips. peas and cilantro. Spoon remaining salsa on top.
Serves 2 Serves 4-6

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