Chicken Paella

• 2 boneless skinless chicken thighs (about 1/2 pound), cut 2-inch pieces
• 1/2 cup cubed fully cooked ham
• 1/3 cup chopped onion
• 1/3 cup julienned sweet red pepper
• 1 tablespoon olive oil, divided
• 1/2 cup uncooked arborio rice
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 cup plus 2 tablespoons chicken broth
• 3/4 cup frozen peas, thawed

1. In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
2. In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

chicken, onion, sweet red pepper, olive oil, arborio rice, ground turmeric, ground cumin, garlic, salt, chicken broth, frozen peas

Taken from www.tasteofhome.com/recipes/chicken-paella/ (may not work)