Chicken, Shrimp, and Sausage Paella

SERVES: 6

COOK TIME: 4 Hr

Ground turmeric, a common ingredient in curry powders, adds flavor and color to this one-dish meal. Aside from its flavor, turmeric is also touted as an antioxidant, as well as for its anti-inflammatory properties.

What You'll Need

1 3/4 pound skinned and boned chicken thighs
1 teaspoon dried rosemary
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 (7-ounce) link smoked turkey sausage, sliced
1 (14-1/2-ounce) can organic diced tomatoes with garlic and onion, drained
1 teaspoon paprika
1 teaspoon prepared minced garlic
1 1/2 cup fat-free, less-sodium chicken broth
1 cup frozen petite green peas
1 cup uncooked converted long-grain rice
1/2 teaspoon ground turmeric (see note)
3/4 pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)

What to Do

Sprinkle chicken thighs evenly with rosemary and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until light golden. Arrange chicken in a 5-quart slow cooker.
Add sausage to skillet; cook 2 to 3 minutes or until lightly browned. Transfer sausage to slow cooker; add tomatoes and next 4 ingredients.
Cover and cook on LOW setting 3 hours. Stir rice and turmeric into slow cooker. Increase heat to HIGH setting; cover and cook 45 minutes.
Stir in shrimp; cook on HIGH setting 15 more minutes or until rice is done.