9 Oct October 9, 2015 by Vision Travel in Food Enjoy this hearty one dish meal during the cooler fall days ahead. Ingredients 6 skinless chicken thighs (about 1 1/2 lbs.) 1 teaspoon chopped fresh rosemary or 1⁄4 teaspoon dried rosemary 3⁄4 teaspoon salt, divided 1⁄4 teaspoon fresh ground black pepper 2 teaspoons canola oil 1 link Portuguese chourico, sliced in rounds 1 cup onion, chopped 1⁄2 cup red bell pepper, chopped 1 1⁄2 cups uncooked arborio rice or 1 1⁄2 cups other medium grain rice 1⁄2 cup diced plum tomato 1 teaspoon sweet paprika 1⁄4 teaspoon saffron thread, crushed 1 garlic clove, minced 3 cups chicken broth 3⁄4 lb large shrimp, peeled and deveined 1 cup asparagus, cut diagonally 1⁄2 cup frozen peas, thawed Directions: 1) Preheat oven to 400 degrees. 2) Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. 3) Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat. 4) Add chicken; cook for 3 minutes on each side or until lightly browned. 5) Remove chicken from pan; cover and keep warm. 6) Add chourice and cook until lightly browned;. 7) Add onion and bell pepper; cook for 7 minutes, stirring constantly. 8) Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly. 9) Return chicken to pan. 10) Add broth and 1/4 teaspoon of salt; bring to boil. 11) Wrap handle of pan with foil, cover pan;. 12) Bake at 400°F for 10 minutes. 13) Stir in shrimp, asparagus, and peas.