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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chicken and shellfish marinated in cilantro, cumin and paprika, cooked with rice and stock for a delicious and tasty meal. Ingredients:
1 teaspoon chili flakes |
2 tablespoons paprika |
2 tablespoons dried cilantro |
1 tablespoon garlic, crushed |
1 tablespoon ground cumin |
1 lemon, juice |
1 tablespoon olive oil |
2 boneless skinless chicken breasts, cut into large chunks |
1 lb seafood, cubed (mixed fish and shellfish) |
8 ounces long grain rice |
2 pints chicken stock |
salt and pepper |
lime, wedges, to garnish |
Directions:
1. Place the chili, paprika, cilantro, garlic cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.
2. Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.
3. Heat the stock and gradually add to the rice, stirring occasionally.
4. In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.
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