PORTUGUESE PAELLA

Ingredients

• 6 skinless chicken thighs (about 1 1/2 lbs.)
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 2 teaspoons canola oil
• 1 link Portuguese chourico, sliced in rounds
• 1 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
• 1/2 cup diced plum tomato
• 1/4 teaspoon saffron thread, crushed
• 1 garlic clove, minced
• 3 cups chicken broth
• 3/4 lb large shrimp, peeled and deveined

Directions

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. Remove chicken from pan; cover and keep warm.
5. Add chourice and cook until lightly browned;
6. Add onion and bell pepper; cook for 7 minutes, stirring constantly.
7. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
8. Return chicken to pan. Add broth and 1/4 teaspoon of salt; bring to boil.
9. Bake at 400F for 10 minutes.
10. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.