Chicken and Sausage Paella

(from Better Homes and Gardens Crockery cookbook)


2.5 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 T cooking oil
8 oz cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 T snipped fresh thyme (or 2 t dried thyme, crushed)
1/4 t black pepper
1/8 t thread saffron or 1/4 t ground turmeric
14.5 oz can reduced-sodium chicken broth
1/2 cup water
2 cups chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice

1. Skin the chicken, if needed. Rinse. Pat dry. In a large skillet, brown the chicken pieces, half at a time, in hot oil. Drain off fat.
2. In a 3.5 to 5 quart crock pot, place chicken pieces, sausage, and onion.
3. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron (or turmeric). Pour broth and water all over.
4. Cover and cook on low for 7-8 hours (or high 3.5-4 hours).
5. Add tomatoes, sweet peppers, peas, and fresh thyme (if using). Cover and let stand 5 minutes.*
6. Serve over hot rice.