Paella

Name: Paella
Ingredients: 1 1/2 lb. meaty chicken pieces (breast halves, thighs and drumsticks); 1 c. chopped onion; 1 clove garlic, minced; 1 (14 1/2 oz.) can chicken broth; 1 (7 1/2 oz.) can tomatoes, cut up; 1/4 tsp. dried thyme, crushed; 1/4 tsp. ground saffron; 1/8 to 1/4 tsp. ground red pepper; 1 c. long grain rice; 1 medium green or sweet red pepper, cut in strips; 1/2 lb. medium shrimp, peeled and deveined; 1 c. frozen peas

12 ingredients

9 steps

Ingredients

1 1/2 lb. meaty chicken pieces (breast halves, thighs and drumsticks)
1 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can chicken broth
1 (7 1/2 oz.) can tomatoes, cut up
1/4 tsp. dried thyme, crushed
1/4 tsp. ground saffron
1/8 to 1/4 tsp. ground red pepper
1 c. long grain rice
1 medium green or sweet red pepper, cut in strips
1/2 lb. medium shrimp, peeled and deveined
1 c. frozen peas

Directions

1

Rinse chicken and pat dry; remove and discard skin.
2

Spray a Dutch oven with spray coating; add onion and garlic.
3

Cook over medium heat until onion is tender, but not brown.
4

Add chicken pieces, chicken broth, tomatoes (undrained), thyme, saffron and ground red pepper.
5

Bring to boiling, then reduce heat, cover and simmer for 15 minutes.
6

Stir in rice and cover and simmer for another 15 minutes or until rice is nearly tender.
7

Stir in green or red pepper strips, shrimp and peas.
8

Cover and simmer 10 minutes or until rice and chicken are tender and shrimp turn pink.
9

Makes 6 servings.