Already have an account?
Get back to the
Dinner Recipes

Shortcut Chicken ‘n Sausage Paella

Ready in just 45 minutes, this Spanish rice dish is even heartier packed with chunks of chicken and kielbasa!


6 - 6 serving

Total Time

Prep Time

Cook Time


  • 1 tbsp. olive oil
  • cut into ¼”-thick slices
  • chopped
  • 1 pkg. (8 oz.) Spanish-style yellow rice
  • 1 can (14 ½ oz.) lower sodium chicken broth
  • 1 pkg. (10 oz.) frozen peas, thawed
  • 2 c. 1” chunks cooked chicken
  • 1 c. drained sliced pimento-stuffed green olives


In large nonstick skillet, heat oil over medium heat. Add kielbasa; cook, stirring occasionally, until browned, 5-7 minutes. Add onion; cook, stirring occasionally, until onion is softened, 5-7 minutes.   

Stir in rice, broth, and ¼ cup water; over medium-high heat, bring to boil. Reduce heat to low. Cover; cook until rice is tender and liquid is absorbed, about 25 minutes, adding peas during last 10 minutes of cooking time. Remove from heat; stir in chicken and olives. Cover; let stand 5 minutes before serving.


Discover More in American Cuisine
Leftovers Have Never Tasted So Good — Ranch BLT Chicken Salad Sandwich Recipe
Zucchini Ribbon Pasta with Bacon Recipe Is a Lightened-Up Take on Carbonara — Perfect for Summer
eggs baked in butternut squash on a tray
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
smooth apple butter in a glass jar next to toast and apples
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.