Get Help Today

Click Here for more information or to request a communication by phone, email or text.

Or Call


We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

Chicken Paella With Sausage and Olives

Sunday, 07 December 2014 00:00  by Emily S.

This delicious recipe is full of flavor and is super easy to whip up any busy weeknight. It’s a Mediterranean inspired dish with healthy olives, tasty sausage, savory chicken and a hint of bold spices, making this dish a mouthwatering family favorite.


  • 1 T plus 2 tsp olive oil
  • 3 oz chorizo sausage with casing removed, sliced into 1/4″ rounds
  • 1 lb skinless boneless chicken thighs, cut into 1″ pieces
  • 1 medium onion, chopped 2 cloves of garlic, minced
  • 2 1/2 cups low-sodium chicken broth
  • 1 10 oz package frozen peas
  • 1 cup uncooked white rice
  • 1 large ripe tomato, chopped
  • 1/4 cup sliced green Spanish pimento-stuffed olives
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground turmeric
  • Small pinch of saffron threads


  1. Preheat oven to 375 degrees.
  2. Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover).
  3. Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes.
  4. Add the chicken and cook, stirring occasionally, until browned about 5 minutes.
  5. Transfer the chicken and chorizo to a plate.
  6. Heat the remaining 2 tsp of oil in the skillet.
  7. Add the onion, and cook stirring until softened about 3-5 minutes.
  8. Add the garlic and continue to cook for a minute more.
  9. Return the chicken and chorizo to the skillet.
  10. Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.
  11. Bring to a boil, cover, and transfer to the oven.
  12. Cook until the rice appears to be tender and the liquid is absorbed (about 30 minutes).

Source: So Easy Ellie Krieger

Last modified on Sunday, 07 December 2014 04:54

Add comment