Chicken Paella II
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
Cut the chicken legs separating the drumsticks from the thighs.
In a large skillet, heat oil on medium-high heat and brown chicken on both sides. Add onion, garlic and stir in turmeric. Cook for 2 minutes.
Slice sausage (or dice ham) and add to the skillet along with rice and chicken stock. Bring to a boil and season to taste.
Cover and bake in oven for 15 minutes.
Remove from oven and add tomatoes, red pepper and frozen peas. Return to oven and cook for further 10 – 15 minutes or until chicken is tender and the rice has absorbed the stock.