Chicken, Shrimp, and Sausage Paella
Ground turmeric, a common ingredient in curry powders, adds flavor and color to this one-dish meal. Aside from its flavor, turmeric is also touted as an antioxidant, as well as for its anti-inflammatory properties.
What You'll Need:
pounds skinned and boned chicken thighs
1 teaspoon dried rosemary
teaspoon black pepper
2 teaspoons vegetable oil
1 (7-ounce) link smoked turkey sausage, sliced
1 (14-1/2-ounce) can organic diced tomatoes with garlic and onion, drained
1 teaspoon paprika
1 teaspoon prepared minced garlic
cups fat-free, less-sodium chicken broth
1 cup frozen petite green peas
1 cup uncooked converted long-grain rice
teaspoon ground turmeric (see note)
pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)
What To Do:
- Sprinkle chicken thighs evenly with rosemary and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until light golden. Arrange chicken in a 5-quart slow cooker.
- Add sausage to skillet; cook 2 to 3 minutes or until lightly browned. Transfer sausage to slow cooker; add tomatoes and next 4 ingredients.
- Cover and cook on LOW setting 3 hours. Stir rice and turmeric into slow cooker. Increase heat to HIGH setting; cover and cook 45 minutes.
- Stir in shrimp; cook on HIGH setting 15 more minutes or until rice is done.
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This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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