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.
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. 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.
