2 1/2 to 3 lb chicken breasts and thighs, skinned
1 tbsp canola oil
1/2 lb smoked sausage, halved lengthwise then sliced
1 large yellow onion, sliced
3 garlic cloves, minced
2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground turmeric
1 can (14 1/2-oz) chicken broth
1/2 cup water
2 cups chopped tomatoes
1 yellow bell pepper, cut into very thin bite-size strips
1 green bell pepper, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked brown rice
Heat oil in a large skillet; add chicken and brown (doing in two batches, if necessary). Drain of any fat.
Place the drained chicken, smoked sausage, and onion in a crockpot or slow cooker. Sprinkle with the garlic, thyme, pepper, and turmeric. Combine the broth and water; pour over all.
Place lid on cooker and cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.
Add the tomatoes, peppers, and peas; replace cover and allow to set for 5 minutes.
To serve, spoon the paella over the hot brown rice.
Yield: 6 servings.
Note: I did not have a picture of this dish so this is a free internet picture of a recipe almost identical to this one.