Chicken And Shrimp Paella

• 1 to 1 1/2 lb. chicken pieces or 2 boneless breasts
• 4 Tbsp. olive oil
• 1 small onion
• 1 (8 oz.) can stewed tomatoes
• 1 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. pepper
• dash of cayenne red pepper
• 1/2 pkg. (6 oz.) or 1/2 c. saffron rice
• 1 1/2 c. chicken broth
• 4 1/2 oz. or small can medium shrimp
• 1/2 pkg. (10 oz.) frozen peas (about 1 c.)

1. Heat oil in Dutch oven; brown chicken.
2. Remove and set aside. Drain fat.
3. Heat oven to 350u0b0.
4. Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender, about 5 minutes. Stir in rice and broth.
5. Heat to boil.
6. Add chicken.
7. Cover.
8. Bake 35 minutes.
9. Add shrimp and peas.
10. Bake another 10 minutes or until shrimp is done.
11. Garnish with pimento and parsley.

chicken, olive oil, onion, tomatoes, salt, paprika, pepper, cayenne red pepper, saffron rice, chicken broth, shrimp, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005946 (may not work)