I wanted something with seafood in it and that was exotic! Great for families or large crowds!
6 skinless chicken thighs (about 1 1/2 lbs.)
1 teaspoon chopped fresh rosemary or 1⁄4 teaspoon dried rosemary
3⁄4 teaspoon salt, divided
1⁄4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onion, chopped
1⁄2 cup red bell pepper, chopped
1 1⁄2 cups uncooked arborio rice or 1 1⁄2 cups other medium grain rice
1⁄2 cup diced plum tomato
1 teaspoon sweet paprika
1⁄4 teaspoon saffron thread, crushed
1 garlic clove, minced
3 cups chicken broth
3⁄4 lb large shrimp, peeled and deveined
1 cup asparagus, cut diagonally
1⁄2 cup frozen peas, thawed
Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook for 3 minutes on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add chourice and cook until lightly browned;.
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/4 teaspoon of salt; bring to boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
Recipe courtesy of: www.food.com
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