60 minutes
A fusion dish combining the flavors of paella with the fluffy texture of couscous, featuring chicken and andouille sausage.
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
pinches
Couscous
cups
Tomato, finely diced
each
0 oz
Flat Leaf Parsley, chopped, for sprinkling
each
Hot Sauce, for serving
to taste
1. Brown Chicken and Sausage
Preheat your oven to 425°F. In a large deep skillet, heat the olive oil over medium-high heat. Season the whole chicken legs generously with salt and pepper. Place them in the skillet and brown them for about 7 minutes, turning occasionally. Transfer the browned chicken legs and the sliced andouille sausage to the oven. Roast them for 15 to 20 minutes or until the chicken reaches an internal temperature of 160°F.
2. Sauté Aromatics and Deglaze
In the same skillet used for browning the chicken, sauté the finely chopped onion, minced jalapeño, and minced garlic with a pinch of salt for about 5 minutes until the onion softens. Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2 to 3 minutes until it's almost evaporated.
3. Prepare Broth and Couscous
Stir in the chicken broth, tomato sauce, and saffron, and bring the mixture to a boil. Add the couscous, diced tomato, and frozen peas into the boiling broth. Nestle the roasted chicken legs and sausage slices back into the skillet. Return the skillet to the oven and roast for about 10 minutes, or until the couscous is tender and the liquid is fully absorbed.
4. Garnish and Serve
Once done, sprinkle chopped fresh parsley over the paella. Serve with hot sauce on the side for those who like an extra kick.
Start with the freshest ingredients possible. Fresh chicken and high-quality andouille sausage will make a significant difference in flavor. For spices, consider grinding them fresh to maximize their potency.
As with traditional paella, layering flavors is crucial. Don’t rush the process of cooking down onions, garlic, and other aromatics. Allow them to slowly develop their flavors before adding other ingredients.
Before adding the broth, toast the couscous lightly in a bit of olive oil. This will add a nutty flavor and give the final dish more complexity.
When cooking the chicken and andouille, ensure your pan is hot enough to achieve a good sear. This will not only enhance the flavor through the Maillard reaction but also create fond, the flavorful bits that stick to the pan and enrich the dish when deglazed with liquid.
Use homemade or high-quality low-sodium chicken broth. Consider infusing it with saffron by warming the broth and steeping a few threads for about 10 minutes before integrating it into the couscous. This mirrors the authentic paella flavor profile.
Comments (0)