#SundayStew for October 13th, 2024 - Paella Fusion - Part A

This week's #SundayStew is crockpot Paella and a two-for-one recipe. 

The basic recipe is: 

1 tablespoon of olive oil
2 lbs. chicken breasts or thighs 
1 medium onion, chopped
4 cups of chicken broth
1 lbs. of hot smoked sausage, sliced in rounds. 
14 oz. stewed tomatoes
1 cup of uncooked Arborio rice
1 clove of garlic
1/2 cup of frozen peas

Cook the chicken in a skillet for 6-8 minutes or until browned on both sides. Place in crockpot. 

In the same skillet, cook onions until clear. Stir in broth, sausage, tomatoes, rice and garlic. Cook for 8-10 minutes, then pour over the chicken in the crockpot. Cook for 6-8 hours on low or 3-4 hours on high. 

Pull the chicken out and place on a plate. Fluff rice and stir in peas. Place the rice in bowls and top with chicken. 

Very often, I don't have hot smoked sausage and Wegmans sells a nice Italian sausage. I do a fusion Paella. Just switching out the smoked sausage for Italian sausage totally changes the meal. But you can take it further. 

Here is the fusion recipe: 

1 tablespoon of olive oil
2 lbs. chicken breasts cut into quarters
1 medium onion, sliced
2 medium peppers, sliced 
4 cups of chicken broth
1 lbs. of Italian sausage, diced
14 oz. stewed tomatoes
1 cup of uncooked Acini di Pepe.
1 clove of garlic

Place olive oil in crockpot and layer with the raw chicken breast cut in quarters.

In a skillet, cook onions and peppers until browned. Stir in broth, sausage, tomatoes, and garlic. Cook for an additional 8-10 minutes, then pour over the chicken in the crockpot. Cook for 6-8 hours on low. 

Prepare Acini di Pepe per directions and spoon into bowls. 

Stir the crockpot well, using a fork to shred the chicken. Top the pasta with the fusion paella. 

You can even go a further two steps with tomato sauce and cheese but that can get mighty heavy.