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Chicken and Sausage Paella

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Chicken and Sausage Paella
Recipe type: Entree
Chicken and Sausage Paella is a crock pot recipe for a rice dish.
  • 2½ to 3 lbs. meaty chicken pieces
  • 1 tbsp. cooking oil
  • 8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
  • ¼ tsp. black pepper
  • ⅛ tsp. thread saffron or ¼ tsp. ground turmeric
  • 1 141/2 oz. can reduced-sodium chicken broth
  • ½ c. water
  • 2 c. chopped tomatoes
  • 2 yellow or green sweet peppers, cut into very thin bite-size strips
  • 1 c. frozen green peas
  • 3 c. hot cooked rice
  1. Skin, rinse and pat dry chicken. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.
  2. In a 4 or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion.
  3. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.
  4. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours.
  5. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker.
  6. Cover; let stand for 5 minutes. Serve over the hot rice.

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