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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My family loves to try exotic things. We really enjoyed this Spanish styled meal in one pot. Ingredients:
1 pinch saffron thread |
5 cups chicken broth (can use canned or homemade) |
4 boneless skinless chicken breasts, sliced thin |
salt and pepper |
4 tablespoons olive oil |
7 ounces chorizo sausage, sliced thin |
1 medium onion, chopped |
2 cloves garlic, minced |
4 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon red pepper flakes |
2 cups short-grain rice |
1 lb raw shrimp, peeled and deveined |
1 1/2 cups baby peas (can use frozen) |
Directions:
1. Soak saffron threads in 1/2 cup hot broth.
2. Season chicken generously with salt and pepper.
3. Heat oil and brown chicken.
4. Add 1/4 cup water to chicken, lower heat and simmer until chicken is cooked through and tender, set aside.
5. Heat oil in same pan.
6. Brown chorizo sausage.
7. Add garlic and onion, saute until golden.
8. Add raw rice and stir until well coated with oil.
9. Saute rice until translucent.
10. Add remaining broth, salt and pepper flakes to pot.
11. Bring to a boil.
12. Add shrimp and chicken, cover.
13. Bake covered in a 350 oven for 20 minutes.
14. Stir and bake an additional 20 minutes.
15. Stir in peas before serving.
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