Ever since I ate at Tito Puente’s on City Island many years ago, I’ve been a big fan of Paella. It was seafood paella and I loved the blend of rice, meat and vegetables. Good Housekeeping has a great paella recipe that calls for couscous and no rice. You can always replace the sausage and chicken with other meats. Yum yum.
1 can (14 1/2 ounces) chicken broth
1 package (10-ounce or 1 1/2 cups) couscous
1 package (10-ounce) frozen peas
2 teaspoons olive oil
1 red or green pepper, diced
2 ounces low-fat kielbasa (smoked Polish sausage), sliced
12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 clove garlic, crushed with garlic press
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground black pepper
1 1/2 cups cherry tomatoes, each cut in half
1. In 3-quart saucepan, heat chicken broth and 1/4 cup water to boiling over high heat.
2. Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.
3. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally.
4. Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally.
5. Remove skillet from heat, and stir in cherry-tomato halves.
6. Fluff couscous with fork; add to chicken mixture in skillet, and toss gently until combined.