Portugal Travel

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:

Preheat oven to 400 degrees. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat oil in large oven proof nonstick skillet or paella pan over medium-high heat.

Add chicken; cook for 3 minutes on each side or until lightly browned.

Remove chicken from pan; cover and keep warm.

Add chourico 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 teaspoon of salt; bring to boil.

Wrap handle of pan with foil, cover pan. Bake at 400°F for 10 minutes.

Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.