Prep Time: 45 min
Total Time: 1 hour 45 min
Makes: 6 servings
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1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup sherry wine vinegar
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon crushed saffron threads or ground turmeric
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 pound uncooked medium shrimp in shells
1/2 pound chorizo sausage, cut into 1-inch pieces
8 plum (Roma) tomatoes, cut into fourths
1 can (about 14 ounces) artichoke hearts, drained and cut in half
1 cup pitted kalamata or Greek olives
Hot cooked rice, if desired
Total Time: 1 hour 50 min
1.Mix all Saffron Marinade ingredients. In glass or plastic dish or resealable food-storage plastic bag, place all Paella ingredients except rice. Pour marinade over mixture; stir to coat. Cover dish or seal bag and refrigerate 1 hour.
2.Heat coals or gas grill for direct heat. Remove chicken mixture from marinade; reserve marinade. Place chicken mixture in grill basket.
3.Cover and grill chicken mixture 4 inches from medium heat 20 to 25 minutes, stirring and brushing with marinade occasionally, until chicken is no longer pink in center. Discard any remaining marinade.
4. Serve over rice.
Substitution: I used smoked sausage instead of the chorizo.
Photo: Heather Witherspoon