Portuguese Paella

Ingredients:

• 6 skinless chicken thighs (about 1 1/2 lbs.)
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons canola oil
• 1 link Portuguese chourico, sliced in rounds
• 1 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
• 1/2 cup diced plum tomato
• 1 teaspoon sweet paprika
• 1/4 teaspoon saffron thread, crushed
• 1 garlic clove, minced
• 3 cups chicken broth
• 3/4 lb large shrimp, peeled and deveined
• 1 cup asparagus, cut diagonally
• 1/2 cup frozen peas, thawed

Directions:

1. 1
   Preheat oven to 400 degrees.
2. 2
   Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
3. 3
   Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
4. 4
   Add chicken; cook for 3 minutes on each side or until lightly browned.
5. 5
   Remove chicken from pan; cover and keep warm.
6. 6
   Add chourice and cook until lightly browned;.
7. 7
   Add onion and bell pepper; cook for 7 minutes, stirring constantly.
8. 8
   Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
9. 9
   Return chicken to pan.
10. 10
    Add broth and 1/4 teaspoon of salt; bring to boil.
11. 11
    Wrap handle of pan with foil, cover pan;.
12. 12
    Bake at 400°F for 10 minutes.
13. 13
    Stir in shrimp, asparagus, and peas.
14. 14
    Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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