James' Paella

From James McGuire

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1⁄2 lb chorizo sausage, sliced
• 3  lbs broiler-fryer chickens, cut up
• 1  medium onion, chopped
• 1  medium green bell pepper, seeded and chopped
• 1  medium red bell pepper, seeded and chopped
• 2  garlic cloves, minced
• 2  medium tomatoes, chopped
• 1 (10 ounce) package  yellow  saffron rice mix, uncooked
• 3 1⁄2 cups water
• 1  lb  peeled medium-size  cooked shrimp
• 1 (10 ounce) package frozen English peas, thawed

Directions

1. Brown sausage in a large Dutch oven over medium heat. Remove sausage, reserving drippings in Dutch oven; set sausage aside.
2. Add chicken pieces to reserved drippings, and cook until browned, turning once. Remove chicken, reserving drippings in Dutch oven; set chicken aside.
3. Cook onion, bell peppers, and garlic in reserved drippings. Cook, stirring constantly, until tender. Stir in chopped tomatoes.
4. Add yellow saffron rice mix and 3 ½ cups water; bring to a boil. Stir in reserved sausage.
5. Spoon mixture into a 4-quart paella pan or baking dish. Arrange chicken pieces on top.
6. Bake mixture, covered, at 375°F for 45 minutes.
7. Remove casserole from oven, and top with shrimp and English peas.
8. Bake, covered, at 375°F for 15 additional minutes or until chicken is done.