Chicken Paella

• 4 Tbsp. oil
• 2 onions, peeled and sliced
• 1 green pepper, cored and sliced
• 4 tomatoes, sliced
• 1 clove garlic, crushed
• 4 chicken thighs
• salt and pepper
• 1 c. long-grain rice
• 2 1/4 c. chicken broth
• 1/4 tsp. turmeric
• 1/2 lb. shrimp, peeled
• 1/2 c. frozen peas

1. Heat oil in skillet and add onion, peppers, tomatoes and garlic; cook until onion is transparent.
2. Transfer to a casserole. Brown the chicken, add to casserole and season well.
3. Add the rice, chicken broth and turmeric to the casserole and stir gently.
4. Cover and bake for 35 minutes.
5. Uncover, add shrimp and peas, stir, return to oven and bake 15 to 20 minutes longer or until chicken is tender and rice is cooked.
6. Cook in oven at 350u0b0.

oil, onions, green pepper, tomatoes, clove garlic, chicken thighs, salt, longgrain rice, chicken broth, turmeric, shrimp, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304614 (may not work)