I love paella...except that one time when there was something in it that made my tongue swell and sores break out, it only lasted a few minutes and after I drank a bunch of water it was fine.... but normally I enjoy it!
And did you know that paella is both the cooking tool as well as the name of the food dish?! I think I learned that on the Food Network channel's Good Eats with Alton Brown....
Anyway this is a "No Effort Paella" and you don't need a paella to make this paella (LOL I crack myself up...sorry). It's all just done in the oven with a baking dish. I'm sure there's some way it could be turned into a slow cooker recipe...hmmm. Maybe I'll have to figure that out. For now here's the recipe.
Nonstick cooking spray
2 ½ to 3 lbs chicken thighs, skinned
2 TB cooking oil
1 14oz can chicken broth
1 C long grain rice
1 C loose-pack frozen peas, thawed (I'm not a fan of frozen peas but maybe peppers instead)
1 C cooked, peeled and deveined shrimp
1 4oz can (drained weight) sliced mushrooms, drained (really you can use any veggies you want)
2 TB dry onion soup mix
Lightly coat a 9x13 inch baking pan with nonstick cooking spray; set aside. Preheat oven to 350°.
In a large skillet brown chicken thighs in hot oil, turning to brown evenly. In a large bowl combine broth, uncooked rice, peas, shrimp, mushrooms and dry soup mix. Spread in prepared pan. Arrange chicken thighs on rice mixture. Sprinkle chicken lightly with salt, pepper and paprika.
Cover dish tightly with foil. Bake about 45 minutes or until chicken is tender and no longer pink. Let stand, covered, for 10 minutes before serving.
Oven: 350° Bake: 45 minutes Servings: 6