(Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than this at-home fiesta recipe.
This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.
These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers, and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant-style, chunky, and pico de gallo, they complement any at-home fiesta.
To find more fiesta-worthy recipe ideas, visit freshcravings.com.
Mexican Style Paella with Chicken and Sausage
Recipe courtesy of Stephanie Banyas
Servings: 4-6
1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
12 ounces chicken tenders, patted dry
1 teaspoon kosher salt, plus additional, to taste, divided
freshly ground black pepper, to taste
3 tablespoons vegetable oil, divided
12 ounces fully cooked chicken sausage or pork sausage links
3 cups low-sodium canned chicken stock, water, or combination
2 cups long-grain rice
1 cup frozen peas
1/4 cup chopped fresh cilantro or parsley
lime wedges
Remove 1/2 cup salsa and set aside. In a blender or food processor, process the remaining salsa until smooth.
Put chicken in a bowl, add 1/2 cup pureed salsa, and toss to coat. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
In a large, high-sided saute pan over high heat, heat 2 tablespoons of oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil, and let rest 10 minutes then slice into 2-inch pieces.
Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil, and let rest for 10 minutes. Slice on the bias into 2-inch pieces.
Wipeout pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover, and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
Remove from heat and sprinkle peas on top. Let sit, covered with a lid, for 5 minutes. Fluff with a fork then stir in chicken, sausage, peas, and cilantro. Spoon remaining salsa on top.
Source: Fresh Cravings
