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Crock-pot Chicken and Sausage Paella
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Submitted by:
Jimmy |
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Paella is a famous dish from Spain named for the pan it is cooked in. This is not traditional, but it is good. |
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INGREDIENTS:
- 3 pound(s) , Chicken Pieces
- 1 tablespoon(s) , Olive Oil
- 8 ounces , Smoked Turkey Sausage Cooked, Halved, and Sliced
- 1 large , Onion Sliced
- 3 large , Garlic Cloves Minced
- 2 tablespoon(s) , Fresh Thyme
- 1/4 teaspoon(s) , Pepper
- 1/8 teaspoon(s) , Saffron
- 14 1/2 ounces , Low Sodium Chicken Broth
- 1/2 cup(s) , Water
- 2 cup(s) , Tomatoes Chopped
- 2 medium , Yellow Bell Peppers Julienned
- 1 cup(s) , Frozen Green Peas
- 3 cup(s) , Rice Cooked
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| Instructions: |
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 crockery cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, thyme, 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.
Makes 6 servings |
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