Easy-Does-It Barley Paella

 

2

cups reduced-sodium chicken broth

1/2

cup uncooked hulled barley

4

oz bulk chorizo sausage

1

medium onion, chopped (1/2 cup)

1

small red bell pepper, chopped (1/2 cup)

3

cloves garlic, finely chopped

1

can (14.5 oz) petite diced tomatoes, undrained

1

teaspoon smoked Spanish paprika

1 1/2

cups (1-inch pieces) cooked chicken breast

4

oz frozen cooked cocktail shrimp (from 12-oz bag), thawed, drained and tails shells removed

1

cup frozen sweet peas (from 1-lb bag), thawed

1

can (14 oz) artichoke hearts, drained, cut into fourths

• 1 In 5-quart Dutch oven, heat broth to boiling. Stir in barley. Reduce heat to low; cover and simmer 1 hour or until tender.
• 2 Fifteen minutes before barley is done, heat 10-inch nonstick skillet over high heat. Add sausage; cook 2 minutes, stirring occasionally, to crumble. Reduce heat to medium-high. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring occasionally, until onion is slightly browned. Set aside.
• 3 Stir tomatoes and paprika into barley. Return to boiling. Stir in cooked onion mixture and remaining ingredients. Cook, stirring constantly, 3 to 4 minutes or until thoroughly heated.