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Portuguese Paella

  • 60minutes
  • 335calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 skinless chicken thighs (about 1 1/2 lbs.)

  2. 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary

  3. 3/4 teaspoon salt , divided

  4. 1/4 teaspoon fresh ground black pepper

  5. 2 teaspoons canola oil

  6. 1 link Portuguese chourico, sliced in rounds

  7. 1 cup onion , chopped

  8. 1/2 cup red bell pepper , chopped

  9. 1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice

  10. 1/2 cup diced plum tomato

  11. 1 teaspoon sweet paprika

  12. 1/4 teaspoon saffron thread , crushed

  13. 1 garlic clove , minced

  14. 3 cups chicken broth

  15. 3/4 lb large shrimp , peeled and deveined

  16. 1 cup asparagus , cut diagonally

  17. 1/2 cup frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.

  3. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.

  4. Add chicken; cook for 3 minutes on each side or until lightly browned.

  5. Remove chicken from pan; cover and keep warm.

  6. Add chourice and cook until lightly browned;.

  7. Add onion and bell pepper; cook for 7 minutes, stirring constantly.

  8. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.

  9. Return chicken to pan.

  10. Add broth and 1/4 teaspoon of salt; bring to boil.

  11. Wrap handle of pan with foil, cover pan;.

  12. Bake at 400°F for 10 minutes.

  13. Stir in shrimp, asparagus, and peas.

  14. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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