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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From James McGuire Ingredients:
1/2 lb chorizo sausage, sliced |
3 lbs broiler-fryer chickens, cut up |
1 medium onion, chopped |
1 medium green bell pepper, seeded and chopped |
1 medium red bell pepper, seeded and chopped |
2 garlic cloves, minced |
2 medium tomatoes, chopped |
1 (10 ounce) package yellow saffron rice mix, uncooked |
3 1/2 cups water |
1 lb peeled medium-size cooked shrimp |
1 (10 ounce) package frozen english peas, thawed |
Directions:
1. Brown sausage in a large Dutch oven over medium heat. Remove sausage, reserving drippings in Dutch oven; set sausage aside.
2. Add chicken pieces to reserved drippings, and cook until browned, turning once. Remove chicken, reserving drippings in Dutch oven; set chicken aside.
3. Cook onion, bell peppers, and garlic in reserved drippings. Cook, stirring constantly, until tender. Stir in chopped tomatoes.
4. Add yellow saffron rice mix and 3 1/2 cups water; bring to a boil. Stir in reserved sausage.
5. Spoon mixture into a 4-quart paella pan or baking dish. Arrange chicken pieces on top.
6. Bake mixture, covered, at 375°F for 45 minutes.
7. Remove casserole from oven, and top with shrimp and English peas.
8. Bake, covered, at 375°F for 15 additional minutes or until chicken is done.
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