Paella Criolla

• 3 tablespoons vegetable oil divided
• 3/4 pound boneless skinless chicken breast halves
• 6 ounces chorizo sausage chopped
• 1 onions small, chopped
• 2 green bell pepper, slice
• 1 zucchini
• 10 ounces whole okra frozen, thawed and halved diagonally
• 1 tablespoon chipotles in adobo
• 1 cup regular or convert rice
• 6 teaspoons knorr tomato bouillon with chicken flavor
• 2 cloves garlic
• 3/4 pound uncook medium shrimp, peel and devein
• 2 cups water

1. Heat 1 tablespoon oil in 12-inch nonstick skillet, over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until golden. Remove chicken and set aside. Season shrimp with 1 tablespoon Bouillon. Add shrimp to same skillet and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Remove shrimp and set aside.
2. Season chicken with 1 teaspoon Knorr(R) Tomato Bouillon with Chicken flavor.
3. Heat 1 tablespoon oil in same skillet and cook red peppers, squash, and 1 teaspoon Bouillon, stirring occasionally, 6 minutes or until golden. Remove vegetables and set aside.
4. Heat remaining 1 tablespoon oil in same skillet and cook chorizo, onion and chipotle over medium heat, stirring occasionally, 4 minutes or until golden. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add garlic and cook, stirring frequently, 1 minute. Add water and remaining 1 teaspoon Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 15 minutes. Stir in okra and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until rice is tender. Return chicken, shrimp and vegetables to skillet and heat through.

vegetable oil, chicken, sausage, onions, green bell pepper, zucchini, okra frozen, chipotles, regular, knorr tomato, garlic, shrimp, water

Taken from www.yummly.com/recipe/Paella-criolla-303187 (may not work)