Prep time
10 MIN
Total time
40 MIN



  1. Soak Saffron in one (1) cup of Campbell's chicken broth approximately 1 hour before cooking.
  2. In a dutch oven heat olive oil,saute diced onion,green pepper,garlic with chicken on medium. Once chicken is brown on both sides (approx. 2-4 minutes) add Chorizo sausage and continue to cook for another 10 minutes on medium to low heat.
  3. Once chicken and chorizo are completely cooked add rice and saute for 1 minute. Add can of diced tomatoes and increase to a medium heat.
  4. Add 1 cup of chicken broth that has saffron soaking in. Add the remainder of the chicken broth and bring to a boil. Add frozen peas and shrimp. Reduce heat to low put lid on and cook for 10-12 minutes or until rice is completely cook.
  5. Enjoy!

Recipe Tips

Rinse rice before cooking to reduce stickiness and starch. If Spanish chorizo sausage can not be found try the Portuguese chorizo sausage.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 5 Stars

    Rating by Della

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    Della L. | June 18, 2012

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    Ingrid R. | February 7, 2011

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