1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 medium onion, chopped
1 medium-size red bell pepper, julienned
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 cups uncooked rice
1 14-1/2-oz. can chicken broth
1 14-1/2-oz. can diced tomatoes, undrained
1 8-oz. bottle clam juice
1/8 teaspoon ground saffron**
3/4 lb. medium shrimp, peeled and deveined
1 10-oz. package frozen green peas
Heat Dutch oven over medium-high heat until hot. Add sausage, cook 3 to 5 minutes or until just beginning to brown; remove; set aside. Add chicken, cook and stir 5 to 7 minutes or until beginning to brown; remove, set aside. Add onions, pepper, garlic and thyme. Cook and stir 3 to 5 minutes or until vegetables are tender. Add rice; cook and stir 1 to 2 minutes. Add broth, tomatoes, clam juice and saffron, stir to combine. Add sausage and chicken back to Dutch oven. Bring to a boil; reduce heat, cover and simmer 10 minutes. Stir in shrimp and peas. Cover and simmer 10 minutes more until shrimp and peas are cooked and rice is tender and no liquid remains. Serve immediately.
Makes 8 servings.
*For a spicier paella, andouille sausage may be substituted.
**1/2 teaspoon ground tumeric may be substituted for saffron, if desired.