Ingredients
- 2 # boneless, skinless chicken thighs, cut into 2 inch pieces
- 1/4 cup olive oil, divided
- 1 Tbs paprika
- 2 tsp dried oregano
- Salt and pepper
- 1 # cooked Kielbasa
- 1 large onion, cut into medium dice
- 1 large red bell pepper, cut into medium dice
- 4 large peeled garlic cloves, smashed
- 2 cups short or medium grain rice, such as risotto rice
- 1 large pinch saffron threads
- 1 tsp red pepper flakes
- 1 14.5 oz can diced tomatoes
- 1 quart chicken broth
- 1 # (16-20) peeled and deveined shrimp
- 1 # bay scallops
- 1 cup frozen peas, thawed
- 1/2 cup chopped fresh parsley
Preparation
Step 1
Drizzle chicken with 2 Tbs of oil, sprinkle with paprika, oregano, salt and pepper; toss to coat. Heat a large, heavy bottomed roasting pan set on two burners over medium-high heat. (Or do this in 2-12 inch skillets, dividing the ingredients evenly between the pans.) Add chciken, cook until brown and just cooked through,3-4 minutes per side. Transfer to a smaill bowl; set aside.
Add remaining 2 Tbs oil to pan and cook sausages until well-browned, 3-4 minutes. Add onions, peppers and garlic; cook until tender, about 4 minutes. Stir in rice, saffron and pepper flakes (can be covered and set aside for up to 2 hours).
About 25 minutes before serving, add tomatoes and broth. Bring to a simmer over medium-high heat; add water if it looks too dry. Reduce heat to low, cover with foil, and cook until most liquid has been absorbed, about 15 minutes. Stir in chicken, shrimp scallops, peas and parsley; cook until seafood is cooked through, abou 5 minutes. Turn off heat and let stand, covered, for a few minutes.