We tried this new recipe tonight, and it turned out so well that I wanted to share it.  It even looks pretty!

Chicken and Smoked Sausage Paella
3 tbsp EVOO
1 cup chopped onion
1 tbsp preminced oil-packed garlic
1 15 oz can diced pepper-onion seasoned tomatoes (like Ro-Tel)
1 14 oz can chicken broth
1 cup drained roasted red bell peppers
1 cup saffron yellow rice (white rice is fine too)
½ cup frozen petite peas
½ tsp ground black pepper
¼ tsp salt
3-4 lbs boneless, skinless chicken thighs
1 lb fully cooked smoked kielbasa sausage, halved lengthwise & cut into 1" chunks

Preheat oven to 350° F.

In a medium glass bowl, combine EVOO, onion, and garlic.  Cover with paper towel, leaving a small corner vent.  Microwave for approximately 1½ - 2 minutes, or until onion is softened.  Stir & put in a 13 x 9 baking dish, along with tomatoes (do not drain), broth, roasted peppers, rice, peas, black pepper, and salt.  Stir well.  Add chicken and sausage.  Cover tightly with aluminum foil.  Bake for 1 hour, or until chicken is no longer pink.  Let stand covered for 10 minutes.

It makes about 4-6 servings.  If you double it, then be sure to use a deeper baking dish.  Enjoy!