A perfect dish for your dinner or other occasion. It seems that ingredients do not go well together but after tasting Portuguese Paella, everyone will admit that the recipe is flawless.
- 6 chicken thighs, skinless
- 1 teaspoon chopped rosemary
- 0.75 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 teaspoons oil
- 1 link Portuguese chuorico
- 1 sweet bell pepper
- 1.5 cups rice, uncooked
- 4 plum tomatoes
- 1 teaspoon sweet paprika
- 0.25 teaspoons saffron
- 1 clove garlic
- 3 cups chicken broth
- 300g shrimps, peeled and deveined
- 1 cup asparagus
- 0.5 cups frozen peas
Preheat the oven to 170 degrees Celsius.
Rub the chicken with chopped rosemary, ground black pepper and half a teaspoon of salt.
Heat the oil in a big skillet. Place the chicken and cook for about 3 minutes on both sides until the chicken is lightly brown. Remove the chicken from the heat. Keep it warm and covered.
Cut chuorico in slices. Transfer the slices to the skillet and cook until lightly brown. Add chopped onion and sweet bell pepper. Cook approximately for 6-8 minutes, constantly stirring. Add rice, plum tomatoes, sweet paprika, saffron and a clove of garlic. Cook for a minute while stirring all the time. Add the chicken back to the skillet. Pour chicken broth. Add 0.25 teaspoons of salt. Bring to the boil. Cover the skillet with a lid and its handle with foil and transfer it to the preheated oven. Bake for about 10 minutes.
Add shrimps, asparagus and peas. Stir well. Cover and bake for another 5 minutes.