SUNDAY PAELLA

Sunday Paella image

My adult children adore this recipe and look forward to eating it when they come to our house for lunch on Sundays after church. I do some preparation for this recipe before leaving for church on Sunday morning and finish it after church. That is why we call it Sunday Paella. - Linda Rhoads, Lebanon, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil
1 pound smoked sausage, cut into 1/4-inch slices
1 small onion, chopped
1-1/2 cups uncooked long grain rice
2 teaspoons Italian seasoning
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
3 cups chicken broth
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen peas, thawed
1 tablespoon sugar

Steps:

In a Dutch oven, cook and stir chicken in oil over medium heat until no longer pink. Add sausage and onion; cook 3-4 minutes longer. Add the rice, Italian seasoning, turmeric and pepper; cook and stir for 3-4 minutes or until rice is lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until rice is almost tender. Stir in the shrimp, tomatoes, peas and sugar; cover and cook for 10-15 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 570 calories, Fat 24g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 1309mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 44g protein.