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.

PREP
50
Minutes
COOKING
2:30
Hrs:Min
SERVES
6
People
CALORIES
540
Per Serving
PROTEIN
60
Grams

Ingredients

6 Sanderson Farms® Boneless Skinless Chicken Thighs, quartered

1 cup sliced Cajun andouille sausage, ½" on the bias

2 cups low sodium chicken broth

1/4 cup white cooking wine

1 cup diced yellow onion, ¼"

3 cloves garlic, chopped

1 teaspoon dried thyme

1/4 teaspoon ground black pepper

1/4 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

1/4 cup sliced roasted red peppers, 1½" x ¼"

1/2 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