Mock Crock Paella

By Tonya_Speed

NUTRITION per serving: 521 Calories; 12g Fat; 89g Protein; 9g Carbohydrate; 2g Dietary Fiber; 263mg
Cholesterol; 471mg Sodium. Exchanges: 0 Grain (Starch); 12 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 11

Ingredients

• 1 tablespoon olive oil
• 4 pounds skinless chicken pieces
• 1 large lemon, juiced
• 6 ounces smoked ham, cubed
• 1 cup chopped onion
• 1 cup chopped green bell pepper, seeded and deribbed
• 4 cloves garlic, pressed
• 2 cups low sodium chicken broth
• 1 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1 cup frozen petite peas
• 1/2 pound medium shrimp, peeled and deveined

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet over medium heat, brown chicken pieces in the oil. Don't worry about cooking them all the way through-you just want them nice and golden brown on the outside. Remove chicken from skillet and drizzle with lemon juice. Add cubed ham, onion, bell pepper and garlic to the skillet; sauté till onion is translucent; place in slow cooker. Add chicken to slow cooker. To the skillet, add broth, oregano, crushed red pepper flakes and salt and pepper to taste. With a wire whisk, scrape up all the browned bits from the bottom of the pan, and then pour this liquid over the chicken. Cover and cook on Low for about 6 hours. About 20 minutes before you are ready to serve, add frozen peas and shrimp. Raise heat setting to high; cover and cook for 20 minutes, or until shrimp is pink.

SERVING SUGGESTION: Brown rice and a big salad.