Chicken Thighs and Shrimp Paella

• Gluten free

• Meat

  • 4 Chicken thighs

• Seafood

  • 1 lb Shrimp

• Produce

  • 2 cloves Garlic
  • 1 Onion, small
  • 1 Parsley
  • 1/4 cup Peas, frozen
  • 1 Tomato

• Canned Goods

  • 4 cup Chicken broth, hot

• Pasta & Grains

  • 1 1/2 cup Paella rice

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1/4 tsp Saffron
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on munchkintime.com

Description

Ingredients

• 4 chicken thighs
• 1 lb shrimp, peeled and deveined
• 2 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tomato, cubed
• 1 teaspoon smoked paprika
• 4 cup hot chicken broth
• 1/4 teaspoon Saffron, crushed
• 1 1/2 cup Paella rice, short grain rice (washed)
• 1/4 cup frozen peas
• salt and pepper to taste
• parsley to garnish

Directions

• Season chicken thighs with salt and pepper. Add olive oil to Paella pan, fry chicken on a medium high heat, until brown on both sides, about 15minutes total.
• Add onion, saute until translucent color about 3-5 minutes.
• Turn the heat to medium low, add garlic, saute for 1 minute.
• Add tomato and paprika, saute for 2 minutes.
• Add hot chicken broth and saffron, bring it to a boil.
• Add rice, turn the heat to medium high and boil it uncovered for 10 minutes.
• Add shrimp and peas, boil it on medium high heat for another 10 minutes.
• Cover with foil paper and let Paella rest for 5 minutes.