Paella

Name: Paella
Ingredients: 3 (5-oz.) packages yellow rice; 1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices; 4 skinned and boned chicken thighs, cubed; 1 (8-oz.) container refrigerated prechopped tricolor bell pepper; 1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained; 1 (8-oz.) container refrigerated prechopped onion; 2 garlic cloves, chopped; 4 cups chicken broth; 1 (14.5-oz.) can diced tomatoes, undrained; 1 pound unpeeled, medium-size raw shrimp; 1 cup frozen English peas, thawed

11 ingredients

5 steps

Ingredients

3 (5-oz.) packages yellow rice
1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices
4 skinned and boned chicken thighs, cubed
1 (8-oz.) container refrigerated prechopped tricolor bell pepper
1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained
1 (8-oz.) container refrigerated prechopped onion
2 garlic cloves, chopped
4 cups chicken broth
1 (14.5-oz.) can diced tomatoes, undrained
1 pound unpeeled, medium-size raw shrimp
1 cup frozen English peas, thawed

Directions

1

Place rice in bottom of a lightly greased 5-qt. slow cooker.
2

Saute sausage and chicken in a large skillet over medium-high heat 4 minutes or until browned. Remove sausage mixture and place in slow cooker over rice, reserving 2 tablespoon drippings in pan. Top with bell pepper and olives.
3

Saute onion and garlic in hot drippings in skillet 3 minutes or until lightly browned. Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet. Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in slow cooker. (Do not stir.) Cover and cook on Low 3 hours.
4

Meanwhile, peel shrimp, leaving tails on.
5

Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.