Saffron Chicken and Sausage

By therman

Better Homes and Garden

Ingredients

• 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
• 1 tablespoon cooking oil
• 8 ounces cooked smoked turkey sausage, halved lengthwise and sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
• 1/4 teaspoon black pepper
• 1/8 teaspoon thread saffron or 1/4 teaspoon ground turmeric
• 1 14 ounce can reduced-sodium chicken broth
• 1/2 cup water
• 2 cups chopped tomatoes (4 medium)
• 2 yellow or green sweet peppers, cut into very thin bite-size strips
• 1 cup frozen green peas
• Hot cooked brown rice (optional)

Preparation

Step 1

In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3-1/2- to 5-quart slow cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron. Pour broth and water over all.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in the tomatoes, sweet peppers, peas, and, if using, the fresh thyme. Cover; let stand for 5 minutes. If desired, serve over hot cooked rice. Makes 6 servings.