 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I just made this after posting - I knew it would be good because I had it marked as a keeper, but it had been so long since I made it I couldn't remember any specific details. After making it again, the only thing wrong was that I didn't make enough for my family of five! They also requested more shrimp : ) I'll be doubling the recipe in the future..... Ingredients:
1 tablespoon olive oil |
1/2 lb chunk chicken |
1 cup rice, uncooked |
1 medium chopped onion |
2 teaspoons garlic, minced |
1 1/2 cups chicken broth (*) |
1 (8 ounce) can stewed tomatoes, chopped reserving liquid |
1/2-1 teaspoon paprika |
1/8-1/4 teaspoon ground red pepper |
1/8-1/4 teaspoon saffron |
1/2 lb medium shrimp, peeled and deveined |
1 small red pepper, cut into strips |
1 small green pepper, cut into strips |
1/2 cup frozen green pea |
Directions:
1. Heat oil in a Dutch oven over med-high heat until hot.
2. Add chicken and stir until browned.
3. Add rice, onion and garlic.
4. Cook, stirring,until onion is tender and rice is lightly browned.
5. Add broth, tomatoes,tomato liquid, paprika, ground red pepper and saffron. Bring to a boil; stir. Reduce heat; cover and simmer 10 minutes.
6. Add shrimp, pepper strips & peas.
7. Cover and simmer 10 minutes or until rice is tender and liquid is absorbed. Serves 6.
8. * If using med. Grain rice, use 1 1/4 cups of broth; for parboiled rice, use 1 3/4 cups of broth.
|
|