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One - Pot Paella
MyCookbook Recipe Database
MyCookbook Member: Chef Glenn
Recipe Category: Casseroles
Recipe Preparation Level: moderate
3 cups of Chicken Broth
1 Tbsp vegetable oil
8 Chicken pieces ( such as 2 thighs, 2 drumsticks, 4 breast halves)
1/2 lb. turkey Italian sausage, sliced (or smoked sausage)
2 medium onions, chopped
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 1/2 cps converted rice
3/4 tsp oregano
1/4 tsp saffron threads, or 1/2 tsp ground turmeric
2 garlic cloves, crushed through a press
1 (16 oz.) pkg. frozen peas, thawed
1/2 lb. medium shrimp, shelled and deveined
1/2 cup canned quartered artichokes hearts drained
2 tomatoes, cut into wedges
In a 5-quart Dutch oven, heat oil until hot. Add chicken pieces and cook over medium-high heat, turning, until brown on both sides, 5-7 minutes. Remove chicken to a plate. Add sausage to drippings and cook, stirring occasionally, until lightly browned, about 5 minutes; remove to a plate. Drain off all except 1 tablespoon pan drippings.
Add onions, red and green peppers, and rice. Cook over moderate heat, stirring constatly, 5-6 minutes, until onions are tender.
Stir in oregano, saffron, garlic, chicken broth, and cooked sausage. Heat to boiling.
Arranage chicken pieces on top of rice mixture. Reduce heat to low, cover, and simmer 30 minutes, or until most of liquid is absorbed and rice is tender.
Stir in peas, shrimp, and artichoke hearts. Cook until shrimp are pink, loosely curled, and opaque throughout, about 10 minutes longer. Gently stir in tomatoes. Serve hot.
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