Course: Entree
Cuisine: Spanish
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
INGREDIENTS
- 8 16-20 count shrimp peeled and deveined
- 4 chicken thighs
- 6 ounces Hillshire Farm® Smoked Turkey Rope Sausagesliced
- 1 cup baby green peas
- 1/2 medium onion diced
- 1/2 cup sweet bell peppers diced
- 2 cloves garlic diced
- 2 tablespoons cilantro finely chopped
- 2 tablespoons blackening seasoning
- 1 teaspoon saffron or more if desired
- 3 cups chicken stock
- 1 1/4 cup converted white rice
- 2 tablespoons olive oil
INSTRUCTIONS
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Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
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In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
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Allow chicken to get crusty and blackened before turning over (about 5 minutes)
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Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
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Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
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Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
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Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don’t let the rice get brown)
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Add in 2 cups of chicken stock and saffron, mixing well.
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Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
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At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
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Add shrimp on top of rice and continue to simmer for 5-7 minutes.
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Remove shrimp from pan, and add in smoked turkey sausage, peas and 1 tablespoon of cilantro.
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Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
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Place on a large serving platter and garnish with reserved diced peppers and cilantro.
