Country-Style Chicken & Sausage Paella
Turmeric lends an intense yellow color and a wonderful bittersweet, pungent flavor to this hearty chicken entrée.
6 skinless chicken thighs
1 medium onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 (14.5-ounce) can low sodium chicken broth
1 1/2 cups uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, 4-5 minutes or until chicken is browned. Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 4-5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving.
Increase heat setting to High.
Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook 30-35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #12320©2002Land O'Lakes, Inc.