Paella is one dish that not everyone can make. It takes a bit of precision and style. You can’t just dump everything in the pot and wish for it to cook the ingredients all by itself. It needs your supervision this time. Because if done precisely, this dish will become everyone’s favorite and you will find yourself preparing it a lot.
It is indeed a mishmash of anything you find pleasurable in a dish! I don’t even know where to start, or which to start tasting first. It’s all in this one pot and they’re screaming for me to pick them first. One taste and this dish will have you in the palm of its hand.
Ingredients
1 tablespoon Bertolli olive oil
1 pound Tyson boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 pound Pepperidge chorizo sausage, cut into 1/4-inch slices
1 cup College Inn chicken broth
1 red bell pepper, cut into 1/2-inch chunks
1 green bell pepper, cut into 1/2-inch chunks
1/2 cup chopped onion
2 cups Green Giant frozen peas
1 pound Wild American frozen shrimp, peeled and deveined, thawed
1 teaspoon paprika
1 teaspoon kosher salt
1 (10-ounce) package yellow long grain rice, cooked according to package directions (about 5 cups cooked)
Instructions
In a large skillet over medium-high heat, heat oil. Add chicken and sausage; cook 5 to 7 minutes, or until browned. Transfer to a plate.
In the same skillet, add broth; bring to a simmer. Add bell peppers, onion, and peas. Cook 4 to 6 minutes, or until heated through, stirring occasionally. Add shrimp; cook 2 to 4 minutes, or until pink. Stir in paprika, salt, and cooked rice. Return chicken and sausage to the skillet; reduce heat to medium and cook until heated through. Serve immediately.
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Quick Tip: You may serve this with your favorite wine.
Thank you to What’s Cooking America for this great photo.
