55 minutes
This flavorful Couscous Paella combines succulent chicken, smoky andouille sausage, and a vibrant mix of spices and vegetables to create a delightful dish that's both comforting and satisfying.
tablespoons
Whole Chicken Legs
0 lb
to taste
to taste
Andouille Sausage, sliced
0 oz
Onion, finely chopped
each
Jalapeño, seeded and minced
each
Garlic Clove, minced
each
cups
Low-Sodium Chicken Broth
cups
cups
Saffron Threads, a small pinch
pinches
Couscous
cups
Tomato, finely diced
each
0 oz
Flat Leaf Parsley, chopped
to garnish
to serve
1. Preheat Oven and Brown Chicken
Preheat your oven to 425°F. Season the chicken legs generously with salt and pepper. Heat the olive oil in a large deep skillet over medium heat. Place the chicken legs in the skillet, skin side down, and cook for about 7 minutes, until the skin is browned and crisp.
2. Roast Chicken and Sausage
Transfer the skillet with the chicken to the preheated oven. Add the sliced andouille sausage to the skillet, ensuring it surrounds the chicken. Roast for 15-20 minutes, until the chicken reaches an internal temperature of 160°F.
3. Sauté Aromatics and Deglaze
Remove the chicken and sausage, set aside. Return skillet to medium heat. Add the chopped onion, minced jalapeño, and garlic, seasoning with a pinch of salt. Sauté for about 5 minutes. Pour in the dry white wine to deglaze the skillet.
4. Add Liquids and Saffron
Add the chicken broth, tomato sauce, and a pinch of saffron threads to the skillet. Bring to a boil.
5. Add Couscous and Vegetables
Stir in the couscous, diced tomato, and frozen peas. Nestle the chicken legs and sausage back into the skillet. Transfer the skillet to the oven and roast for about 10 minutes, until the couscous is tender.
6. Garnish and Serve
Remove the skillet from the oven. Sprinkle with chopped fresh parsley and serve hot with hot sauce.
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