Portuguese Paella


Portuguese Paella. Photo by JTru

Ingredients:

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

Directions:

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
  3. 3
    Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
  4. 4
    Add chicken; cook for 3 minutes on each side or until lightly browned.
  5. 5
    Remove chicken from pan; cover and keep warm.
  6. 6
    Add chourice and cook until lightly browned;.
  7. 7
    Add onion and bell pepper; cook for 7 minutes, stirring constantly.
  8. 8
    Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
  9. 9
    Return chicken to pan.
  10. 10
    Add broth and 1/4 teaspoon of salt; bring to boil.
  11. 11
    Wrap handle of pan with foil, cover pan;.
  12. 12
    Bake at 400°F for 10 minutes.
  13. 13
    Stir in shrimp, asparagus, and peas.
  14. 14
    Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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