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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken. Ingredients:
2 tablespoons olive oil |
1 (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni) |
1 cup frozen onion and three pepper blend |
1 (14 ounce) can chicken broth |
3/4 cup water |
1 dried bay leaf |
1/2 lb fully cooked chorizo sausage, cut into bite sized pieces |
1/2 cup frozen baby peas |
1 rotisserie-cooked chicken, cut into six serving pieces |
1 cup cooked deveined peeled medium shrimp, thawed and tails removed |
Directions:
1. In 12 inch skillet, heat oil over medium high heat.
2. Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
3. Stir in broth, water, bay leaf and seasoning packet from rice mix.
4. Heat to boiling; reduce heat to low.
5. Cover; simmer 5 minutes.
6. Stir in sausage and peas.
7. Add chicken pieces.
8. Heat to boiling over medium-high heat; reduce heat to low.
9. Cover; simmer 10 minutes.
10. Stir in shrimp.
11. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
12. Remove bay leaf before serving.
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