Spanish Paella

• 2 Tbsp. salad oil
• 1 to 1 1/2 lb. chicken pieces
• 1 small onion, sliced
• 1 (8 oz.) can stewed tomatoes
• 1 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. pepper
• dash of cayenne
• 1/2 (6 oz.) pkg. saffron rice
• 1 1/2 c. chicken broth
• 1 (4 1/2 oz.) can medium shrimp, drained
• 1/2 (10 oz.) pkg. frozen green peas

1. Heat oil in Dutch oven; brown chicken.
2. Remove chicken and set aside.
3. Drain off fat.
4. Heat oven to 350u0b0.
5. Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender (5 minutes).
6. Stir in rice and broth; heat to boiling.
7. Add chicken. Cover and bake 35 minutes.
8. Add shrimp and peas.
9. Bake until chicken is tender (10 minutes).
10. Serve in paella pan or shallow serving dish.
11. Garnish with pimento strips, parsley and artichoke hearts.

salad oil, chicken pieces, onion, tomatoes, salt, paprika, pepper, cayenne, saffron rice, chicken broth, shrimp, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186782 (may not work)