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1 ea chicken broiler, cut up 6 ea strands saffron
2 ea cloves garlic 1 c onion, diced
1/4 c oil 1 ea green bell pepper, diced
1 lb raw shrimp 1 ea red bell pepper, diced
4 ea sliced tomatoes 1 ts paprika
1 lb peas 1 c white wine
12 ea artichoke hearts 2 c water
1 1/2 c brown rice
6 servings
Brown chicken and garlic in oil; remove chicken to large casserole
dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In
oil used to brown chicken, saute rice, saffron, onion, green and red
bell peppers for 7 minutes. Add to casserole dish, sprinkle on
paprika, and pour in wine and water. Bake uncovered at 350 degrees
for 1 hour, or until rice is ready. Serves 6
2 ea cloves garlic 1 c onion, diced
1/4 c oil 1 ea green bell pepper, diced
1 lb raw shrimp 1 ea red bell pepper, diced
4 ea sliced tomatoes 1 ts paprika
1 lb peas 1 c white wine
12 ea artichoke hearts 2 c water
1 1/2 c brown rice
6 servings
Brown chicken and garlic in oil; remove chicken to large casserole
dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In
oil used to brown chicken, saute rice, saffron, onion, green and red
bell peppers for 7 minutes. Add to casserole dish, sprinkle on
paprika, and pour in wine and water. Bake uncovered at 350 degrees
for 1 hour, or until rice is ready. Serves 6
