Portuguese Paella

Featured by Companhia Das Lezirias in the International Wine Club.


6 skinless chicken thighs (about 1 1/2 lbs.)
1 tsp. chopped fresh rosemary
3/4 tsp. salt, divided
1/4 tsp. fresh ground black pepper
2 tsp. canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onions, chopped
1/2 cup red bell peppers, chopped
1 1/2 cups uncooked arborio rice
1/2 cup diced plum tomatoes
1 tsp. sweet paprika
1/4 tsp. saffron threads, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb. large shrimp, peeled & deveined
1 cap asparagus, cut diagonally
1/2 cup frozen peas, thawed


Preheat oven to 400 degrees. Sprinkle chicken with rosemary, 1/2 tsp. salt, and black pepper. Heat oil in a large oven proof nonstick skillet over med-high heat. Add chicken; cook for 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Add Chourice and cook until lightly browned. Add onion and bell pepper; cook for 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pan. Add broth and 1/4 tsp. of salt; bring to boil. Wrap handle of pan with foil, cover pan. Bake at 400 degrees for 10 min. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.