Portuguese Paella

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
• 3 heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
• 4 add chicken; cook for 3 minutes on each side or until lightly browned.
• 5 remove chicken from pan; cover and keep warm.
• 6 add chourice and cook until lightly browned;.
• 7 add onion and bell pepper; cook for 7 minutes, stirring constantly.
• 8 add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
• 9 return chicken to pan.
• 10 add broth and 1/4 teaspoon of salt; bring to boil.
• 11 wrap handle of pan with foil, cover pan;.
• 12 bake at 400°f for 10 minutes.
• 13 stir in shrimp, asparagus, and peas.
• 14 cover and bake an additional 5 minutes or until shrimp are no longer translucent.