T his chicken and sausage paella recipe brings you the tastes of Spain with crispy rice, chicken, Andouille sausage and lots ...

Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.

It includes both chicken sausage and chicken ... Step 2: Heat remaining olive oil and garlic in a large skillet over medium-high. Add the onion and corn and sauté for 3 minutes, until onion ...

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ...

Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby to make this lovely, creamy soup that's ready in just over an hour. This cast-iron skillet recipe features chicken on ...

4. Flip the chicken skin side up. Pour in the stock, and add the rice, pesto, and 3/4 teaspoon salt. Halve 1 lemon and squeeze the juice into the skillet. Use tongs to evenly spread the rice and ...

Add chicken and sausage slices to skillet; cook, stirring occasionally, until lightly browned, about 5 min. Stir in rice and 3 cups water. Bring to a boil; reduce heat to medium-low. Cover ...

Cook rice according to the package directions. Meanwhile, in a ten-inch skillet cook chicken breasts in hot margarine or butter about 5 minutes or until brown, turning once. Add orange juice ...