Chicken and Sausage Paella

2 1/2 to 3 lbs. meaty chicken pieces
1 tablespoon cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon thread saffron or 1/4 teaspoon ground turmeric
1 14 1/2 oz. can reduced-sodium chicken broth
1/2 cup water
2 cups chopped tomatoes
2 yellow or green sweet bell peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice

Skin chicken. Rinse chicken; pat dry.

In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.

In a 3 1/2, 4, or 5 quart slow cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker.

Cover; let stand for 5 minutes.

Serve over the hot rice.

Crock-Pot Programmable Cook and Carry Oval Slow Cooker

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