Last Night’s Dinner; Try It to Tonight!

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Shrimp and Chicken Paella

Ingredients

6 chicken thighs (about 1 1/2 pounds), skinned
1teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4teaspoon salt, divided
1/4teaspoon freshly ground black pepper
2teaspoons vegetable oil
1(4-ounce) Italian sausage
1cup chopped onion
1/2cup chopped red bell pepper
1 1/2cups uncooked Arborio or Valencia rice
1/2cup of diced plum tomato
1teaspoon Hungarian sweet paprika
1/4teaspoon saffron threads, crushed
1garlic clove, minced
3cups of fat-free, less-sodium chicken broth
3/4pound large shrimp, peeled and deveined
1cup (1-inch) diagonally cut asparagus
1/2cup of frozen green peas, thawed

Preparation

Preheat oven to 400°.Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.

Recipe Rating: My family gives this recipe a perfect 10.

Suggestions: Don’t be afraid to improvise!

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