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Potuguese paella
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| 1 1/2 lbs | chicken thighs |
| 1 tsp | chopped fresh rosemary or 1/4 tsp dried |
| 3/4 tsp | salt divided |
| 1/4 tsp | pepper |
| 2 tsp | canola oil |
| 1 link | chorizo sausages |
| 1 cup | onion chopped |
| 1/2 cup | chopped red bell pepper |
| 1 1/2 cups | medium grained rice |
| 1/2 cup | diced plum tomatoes |
| 1 tsp | paprika |
| 1/4 tsp | saffron threads crushed |
| 1 garlic clove minced | |
| 3 cups | chicken broth |
| 3/4 lb | large shrimp |
| 1 cup | asparagus cut diagonally |
| 1/2 cup | frozen peas |
1 preheat oven to 400.
2. Sprinkle chicken with rosemary, 1/2 tsp salt and pepper. Heat oil in oven proof skillet on med high heat.
3. Add chicken cook for 3 min on each side or until lightly brown.
4. Remove chicken. Cover and keep warm. Add chorizo and cook until light brown. Add onion and bell pepper. Cook for 7 min stirring constantly
5. Add rice, tomato, paprika, saffron, and garlic. Cook for 1 min stirring constantly. Return chicken to pan. Add broth and 1/4 tsp salt. Bring to a boil. Bake in oven for 10 min
6. Stir in shrimp, asparagus and peas. Cover and bake additional 5 min until shrimp is cooked
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