Chicken Paella

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4 chicken thighs (about 1 1/2 pounds total)

Salt and freshly ground pepper, to taste

2 to 3 tablespoons extra virgin olive oil

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 onion, chopped

1 red bell pepper, stemmed, deribbed and chopped

2 garlic cloves, minced

2 cups long-grain rice

5 cups chicken broth

Pinch of saffron

1/2 pound green beans, trimmed and cut into 1-inch lengths

8 sun-dried tomatoes, minced

1 1/2 cups frozen peas, defrosted

10 ounces spicy smoked poultry or pork sausage, cut into thick slices

Minced parsley

Lemon wedges for garnish

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