Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
- 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
Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
Allow chicken to get crusty and blackened before turning over (about 5 minutes)
Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
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)
Add in 2 cups of chicken stock and saffron, mixing well.
Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
Add shrimp on top of rice and continue to simmer for 5-7 minutes.
Remove shrimp from pan, and add in smoked turkey sausage, peas and 1 tablespoon of cilantro.
Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
Place on a large serving platter and garnish with reserved diced peppers and cilantro.