Dollywood's Paella de la Montana


2 lb. Long Grain Rice

Chicken Stock

½ cup Olive Oil

2 Red Bell Peppers

1 lb. Spanish Chorizo Sausage

1 ½ lb. Cooked Chicken Breast

10 oz. Frozen Peas

1 Onion, Chopped

2 tablespoons Parsley, Chopped

1 tablespoon Black Pepper

1 tablespoon Kosher Salt

1 teaspoon Saffron

1 tablespoon Turmeric

1 Lemon, Sliced


Place rice in a heavy pan with a good lid. Add chicken stock to cover rice about one inch above the rice. Add saffron and turmeric to the rice. Place cover on the pan and back for 30-40 minutes in a 350 degree oven. (Should be al dente) In a large skillet, add olive oil over medium heat add onions, chopped chorizo and cook for 3-4 minutes. Add all chicken, peppers and continue to cook and stir until peppers are soften. Stir in to cooked rice and stir to mix. Finally, mix in peas and season with salt and pepper. Line lemon halves along edge of pan and heat. Serve with the rice.