Southwestern Paella

By á-495

So savory, so easy to make!

Inspired by "American Paella" in The Ultimate Slow Cooker Cookbook.

Ingredients

• 1 1/2 cups chicken broth
• 2 large links chipotle pork sausage
• 1 pound boneless skinless chicken breast, cubed
• 2 large roasted peppers, sliced
• 1 teaspoon turmeric
• 1/2 tsp corriander
• 1/2 tsp fine sea salt
• 2 tsp dried garlic (or 2 cloves, crushed)
• 1/2 tsp sweet California paprika
• pinch of red pepper flakes
• 1 tsp minced onion
• add later...
• 1/2 tsp southwest seasoning (I used Penzey's)
• 2/3 cup corn
• 1 cup frozen Southwestern Veggies (basically a blend of onion and bell pepper)
• Small handful fresh cilantro, rinsed and roughly chopped

Details

Servings 4

Preparation

Step 1

Add the chicken broth to a slow cooker (or large pot) with the sausage (I cut it into chunks), chicken breast, roasted pepper, turmeric, corriander, sea salt, garlic, paprika, onion and red pepper flakes.

Cook on high for about 4 hours

Next, put on low setting and stir in the Southwest seasoning, corn, southwestern Veggies and handful of fresh cilantro. Let that sit for about 20 minutes.

Serve over your favorite kind of rice, with corn tortillas.
Top with cheese and fresh tomato, or, green olives, or sour cream...so many tasty toppings to choose from!