Chicken and Shrimp Paella

Chicken and Shrimp Paella
 
Recipe Ingredients
  • 4 large Chicken Thighs, boneless, skinless
  • 1 tablespoon Rosemary
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoon Vegetable Oil
  • 8 ounces Hot Italian Sausage
  • 1 medium Onion, chopped
  • 1 medium Red Bell Pepper, chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup Tomato, chopped
  • 1 teaspoon Paprika
  • 1/4 teaspoon Saffron Threads, crushed
  • 1 large Garlic Clove, minced
  • 3 cups Chicken Broth
  • 1/2 cup White cooking wine
  • 1/2 pound Raw Large Shrimp, peeled and deveined
  • 1/2 cup Frozen Green Peas
Instructions
1. Preheat oven to 400.
2. Sprinkle chicken with rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large, oven proof skillet and brown chicken about three minutes per side over medium high heat. Remove chicken to plate and cover to keep warm.
3. Add sausage to pan and cook for one minute then add diced pepper and onion. Cook about five minutes then add rice, tomato, paprika, saffron and garlic. Cook one minute, stirring constantly. Return chicken to pan then add broth and cooking wine. Bring to a boil.
4. Cover pan with foil and put in oven for ten minutes. Remove and stir in shrimp and peas. Cover again and place back in oven for another 10-12 minutes until shrimp are pink in color and cooked through.
 
Check out more recipies like this online at simplifysupper.com/ and on Facebook at facebook.com/simplifysupper/.
 

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