CHICKEN AND SHRIMP PAELLA

Chicken and Shrimp Paella image

This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference.

Provided by maryjjohnson34

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 chicken thighs
8 chicken drumsticks
1 lb shrimp
4 tablespoons olive oil
coarse salt and pepper
115 g precooked spanish chorizo, chopped
4 garlic cloves, minced
2 red bell peppers
1 onion, chopped
2 cups arborio rice
591 ml frozen peas
858 ml diced tomatoes
858 ml reduced-sodium chicken broth

Steps:

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
Add rice, stirring until translucent around edges; about 1 to 2 minutes.
Add broth and chicken, bring to a boil.
Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.

Nutrition Facts : Calories 1514.3, Fat 69.6, SaturatedFat 18.3, Cholesterol 444.4, Sodium 1506.2, Carbohydrate 112.8, Fiber 12, Sugar 12.2, Protein 103.3