Paella
Chicken, sausage, and seafood come together in a delicately seasoned rice and veggie mix. This colorful dish looks a lot harder than it is, but don't shy away from taking full credit.
VOICEIngredients
6 Sanderson Farms® Boneless Skinless Chicken Thighs, quartered
1 cup sliced Cajun andouille sausage, ½" on the bias
2 cups low sodium chicken broth
¼ cup white cooking wine
1 cup diced yellow onion, ¼"
3 cloves garlic, chopped
1 teaspoon dried thyme
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric
1¼ teaspoons salt
2 cups chopped tomatoes
1 cup sliced green bell pepper, 1½" x ¼"
1¼ cups uncooked converted long grain rice
¼ cup sliced roasted red peppers, 1½" x ¼"
½ cup green peas, drained
1 cup (20 pieces) 31-40 count frozen shrimp, thawed and peeled
Directions
1. Set a 6-quart slow cooker on high. Add chicken, sausage, chicken broth, cooking wine, onion, garlic, thyme, black pepper, turmeric, salt, tomatoes and green bell peppers. Cover and cook 1 ½ hours.
2. Add rice. Stir. Cover and cook 40 minutes.
3. Add roasted red peppers, green peas and shrimp. Stir. Cover and cook 20 minutes.
NUTRITION FACTS
Calories
540
Fat
14g
Saturated Fat
4g
Sodium
1270mg
Carbohydrate
41g
Sugars
5g
Protein
60g
