Portuguese Paella

Portuguese-Paella

Portuguese Paella

Ingredients:

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

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. 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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