Paella de Pollo

Ingredients

• 1 onion, diced
• 1 shallot, diced
• 1 green bell pepper, diced
• 3 garlic cloves, smashed and diced
• 2 tablespoons olive oil
• 6 boneless skinless chicken thighs, cut into bite sized pieces
• 2 1/2 cups rice
• 4 cups chicken stock
• 1 cup water
• 1 15 ounce can diced tomatoes
• 1 pinch saffron
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• ground pepper to taste
• 1 cup frozen or fresh peas
• 2 pre-cooked Andouille sausage, sliced

Instructions

1. Heat the olive oil in a large saucepan or dutch oven. Add the onion and shallots and cook for five minutes or until lightly browned. Add the bell pepper and cook for two minutes. Add the garlic and cook for two minutes more. Remove the mixture from the pan.
2. Add the chicken to the pan and brown on all sides - about two minutes per side. Remove the chicken.
3. Add the rice to the pan and toast for a minute or two or until fragrant. Add the chicken stock, water, diced tomatoes, saffron, paprika, salt. Add in the onion/pepper mixture and the chicken. Stir and bring to a boil. Reduce to a simmer and simmer for 20 minutes. If needed, add another cup of water. Add the peas and sausage and cook for another seven minutes.
4. Serves six. Enjoy!