Portuguese Paella

• 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

1. Preheat oven to 400 degrees.
2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
3. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
4. Add chicken; cook for 3 minutes on each side or until lightly browned.
5. Remove chicken from pan; cover and keep warm.
6. Add chourice and cook until lightly browned;.
7. Add onion and bell pepper; cook for 7 minutes, stirring constantly.
8. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
9. Return chicken to pan.
10. Add broth and 1/4 teaspoon of salt; bring to boil.
11. Wrap handle of pan with foil, cover pan;.
12. Bake at 400u0b0F for 10 minutes.
13. Stir in shrimp, asparagus, and peas.
14. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

chicken, fresh rosemary, salt, fresh ground black pepper, canola oil, chourico, onion, red bell pepper, arborio rice, tomato, sweet paprika, saffron thread, garlic, chicken broth, shrimp, frozen peas

Taken from www.food.com/recipe/portuguese-paella-226218 (may not work)