1 clove garlic, minced
1 tablespoon olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast, cut in 1-inch pieces
1 cup uncooked rice
1 cup chopped onion
1 1/2 cups chicken broth
1 8 ounce can stewed tomatoes, undrained and chopped
1/2 teaspoon paprika
1/8 teaspoon ground red pepper, or to taste
1/8 teaspoon ground saffron
1/2 pound medium shrimp, peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup frozen green peas
Servings: 6
1. Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned.
2. Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed.
Cuisine: Spanish
1 tablespoon olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast, cut in 1-inch pieces
1 cup uncooked rice
1 cup chopped onion
1 1/2 cups chicken broth
1 8 ounce can stewed tomatoes, undrained and chopped
1/2 teaspoon paprika
1/8 teaspoon ground red pepper, or to taste
1/8 teaspoon ground saffron
1/2 pound medium shrimp, peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup frozen green peas
Servings: 6
1. Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned.
2. Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed.
Cuisine: Spanish
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