Thursday, January 2, 2014

Spanish Paella with Chicken and Sausage Crockpot Recipe

Spanish Paella with Chicken and Sausage Crockpot Recipe

Ingredients needed:

* 1 tablespoon of olive oil
* 4 chicken thighs (about 2 pounds total)
* 1 medium onion, chopped
* 4 cups of chicken broth
* 1 pound hot smoked sausage, sliced into rounds
* 1 can of stewed tomatoes, undrained
* 1 cup of Arborio rice
* 1 clove garlic, minced
* 1 pinch saffron (optional)
* 1/2 cup of frozen peas (thawed)

Preparation steps:

* Heat oil in large skillet over medium-high heat. Add chicken in batches; brown well on all sides. Remove chicken to crockpot as it browns.
* Add onion to same skillet; cook until translucent. Stir broth, sausage, tomatoes, rice and garlic into skillet. Stir in saffron, if desired. Pour over chicken in crockpot. Cover and cook on low for 7 hours or on high for 3 1/2 hours or until chicken is fully cooked and rice is tender.
* Remove chicken pieces to serving platter; fluff rice with fork. Stir peas into rice. Spoon rice into bowls; top with chicken.

(Serves 4)

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