Chicken and Shrimp Paella Recipe

Ingredients

• 1 medium green sweet pepper, chopped (¾ cup)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium tomatoes, chopped
• 2 cups reduced-sodium chicken broth
• 1 cup water
• 2 tsp dried oregano, crushed
• ½ tsp salt
• ½ tsp ground turmeric
• ½ tsp black pepper
• ½ tsp bottled hot pepper sauce (optional)
• 3 lb chicken thighs and drumsticks, skinned
• 8 oz smoked turkey sausage link, halved lengthwise and sliced
• 2 cups uncooked long grain rice
• 8 oz cooked, peeled, and deveined shrimp (tails removed), thawed if frozen
• 1 cup frozen peas

1. In a 6-quart slow cooker combine sweet pepper, onion, garlic, tomatoes, broth, the water, oregano, salt, turmeric, black pepper, and, if desired, hot pepper sauce. Top with chicken and sausage.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Stir in rice. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 to 45 minutes more or until rice is tender. Stir in cooked shrimp and peas. Cover; let stand for 10 minutes.