CHICKEN & SAUSAGE PAELLA

      Title: CHICKEN & SAUSAGE PAELLA
  Categories: Spanish, Low fat, Poultry
       Yield: 10 Servings
  
       3    Heads garlic - cloves
            Peeled, heads intact
       2 tb Olive oil
       6 c  Chicken broth -- low fat
       2    Whole chicken breasts -
            Boned and skinned, cut into
       2 x  1/2-inch strips
       2 tb Paprika
       1 lb Turkey sausage - cut into
       2    Inch pieces
       2 lg Onions - chopped
       2 lg Red bell peppers - cored,
            Seeded and cut into
       2    Inch pieces
       4 md Zucchini - OR yellow squash
            OR eggplant, sliced
      10    Clove garlic - large
            Cloves, sliced
       3 c  Rice - long-grain white
      12    Plum tomatoes, cored and
            Sliced lengthwise
       4    Sun-dried tomatoes packed
            In oil - drained and
            Julienned
     1/2 c  Whole green olives -
            Unpitted (French or Calif.)
       1 c  Parsley - fresh Italian,
            Chopped
     1/2 ts Saffron threads
     1/2 ts Salt
     1/2 ts Crushed red pepper flakes
       4    Ears fresh corn - husked
            And cut into 2-inch pieces
  
   1.  Trim the tops off the garlic heads with a sharp knife. Place the
   garlic, 1 tablespoon olive oil, and 1/2 cup of chicken broth in a
   small saucepan.  Bring to a boil over medium-high heat. Reduce the
   heat and simmer for 30 minutes, basting frequently or until the
   garlic is soft. Set aside. 2. Preheat the oven to 350F. 3. Season the
   chicken on all sides with paprika. In a very large ovenproof skillet
   with 3-inch sides, heat the remaining olive oil over medium-high
   heat. Brown the chicken on all sides, about 5 minutes altogether.
   Remove the chicken to a large plate and drain off the oil. 4. Brown
   the sausage on all sides in the skillet, about 8 minutes. Drain off
   the oil. Add to the chicken. 5. In the oil remaining in the skillet,
   saute the onion, pepper, zucchini and garlic until the vegetables
   start to brown slightly. Add the rice and stir until the rice starts
   to brown, about 5 minutes. 6. Add the plum tomatoes, sun-dried
   tomatoes, olives, and 1/2 cup parsley to the rice mixture. 7. Combine
   the saffron, salt, and red pepper flakes with the remaining chicken
   broth, and pour over the rice. Stir to combine and turn the heat to
   high. 8. Return the chicken and sausage to the skillet.  Bury the
   whole garlic heads in the middle of the skillet, along with any
   chicken broth left in the saucepan. Bring to a boil. 9. Place the
   skillet immediately into the oven, uncovered, and bake for 30
   minutes. Remove the skillet; add the corn, pushing the pieces into
   the rice mixture. Return to the oven and bake for another 30 minutes.
   10. Remove the skillet, sprinkle with remaining parsley, and serve
   immediately, directly from the skillet. NOTE: Carefully lift the
   whole garlic heads and pass them at the table to spread on French
   bread.
   
   Serves 10.
   
   Calories:       490 Carbohydrates: 70 g Protein: 3 g Cholesterol: 44
   mg Fat/% Fat:        2 g/25% fat calories
   
   Source: Great Good Food by Julee Rosso
   
   Calories     per serving: 490         Number of Servings: 10 Fat
   grams per serving:  2g
   :       Approx. Cook Time: Cholesterol per serving:
        44 mg Marks:
   
   SUBMITTED BY: GAIL SHIPP          11 MAR 96
   
   From: Danial Mannen                   Date: 05-03-96
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