CHICKEN AND SHRIMP PAELLA

Chicken and Shrimp Paella image

Number Of Ingredients 18

1 teaspoon Rosemary (fresh)
1/4 teaspoon Rosemary (dry - optional if not using fresh)
3/4 teaspoon Salt (divided)
1/4 teaspoon Black Pepper
2 teaspoon Vegetable Oil
4 ounces Hot Italian Sausage
1 cup Onion (Chopped)
1/2 cup Red Bell Pepper (Chopped)
1 1/2 cup Rice (Uncooked Arborio or Valencia)
1/2 cup Plum Tomato (Diced)
1 teaspoon Paprika
1/4 teaspoon Saffron Threads (Crushed)
1 clove Garlic (Minced)
3 cups Chicken Broth
3/4 pound Shrimp (Raw, Peeled & Deveined)
1 cup Asparagus
1/2 cup Peas (Frozen)
1 1/2 pounds Chicken Thighs (Boneless & Skinless)

Steps:

Preheat oven to 400 degrees
Sprinkle chicken with rosemary, 1/2 teaspoon salt and black pepper.
Heat oil in a large nonstick skillet over medium-high heat and add chicken. Cook three minutes on each side until lightly browned. Remove from pan and keep warm.
Remove sausage casings (if necessary) and add sausage to skillet and cook for a minute while stirring to crumble the sausage.
Add onion and bell pepper and cook 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic and cook 1 minute, stirring constantly.
Return chicken to the pan and add broth and 1/4 teaspoon salt and bring to a boil.
Cover pan and transfer to oven and bake for 10 minutes.
Remove pan from oven and add shrimp, asparagus and peas. Return to oven for 5 more minutes.