Mix chicken broth and saffron until blended. Heat oil in paella pan or Dutch oven on medium heat. Add peppers, onions, garlic, tomatoes and thyme; mix well. Cook 10 to 12 min. or until liquid is cooked off, stirring occasionally.
Add chicken and sausage; cook 15 min. or until chicken is done, stirring frequently. Stir in broth mixture; bring to boil, stirring occasionally.
Add rice; mix well. Cover; simmer on medium-low heat 20 min. or until rice is tender, stirring occasionally to prevent rice from sticking to bottom of pan and burning. Remove from heat.
Stir in shrimp. Let stand, uncovered, 10 min. or until shrimp turn pink. Sprinkle with parsley.
Substitute 1/4 tsp. ground turmeric or annatto for the saffron.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.