• 146_recipe


    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.