Paella III Recipe

Ingredients
<br>- 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-size pieces
<br>- 2 cups all-purpose flour
<br>- salt and pepper to taste
<br>- ⅓ cup olive oil
<br>- 1 pound chorizo sausage, chopped
<br>- 1  onion, chopped
<br>- 4 cloves crushed garlic
<br>- 2 cups chopped tomatoes
<br>- 2 cups white rice
<br>- 1 (6.5 ounce) can minced clams
<br>- 2 cups frozen green peas
<br>- 1 pinch saffron
<br>- 5 cups boiling chicken broth
<br>- 1 pound small shrimp - peeled and deveined
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy.  Set aside.
<br>step 3: In a large skillet, brown chorizo sausage. Set aside.
<br>step 4: Place 2 tablespoons olive oil in a large skillet  and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well.  This glazes the rice.
<br>step 5: Put rice mixture, chicken, and sausage in large covered casserole dish.  Add can of clams, peas,  saffron, chicken broth and shrimp. Cover casserole dish.
<br>step 6: Bake until all the liquid is absorbed and rice is tender.  You may need to add more broth if rice is not done.
<br>step 7: Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams  that do not open.
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Ingredients
- 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 cups all-purpose flour
- salt and pepper to taste
- ⅓ cup olive oil
- 1 pound chorizo sausage, chopped
- 1 onion, chopped
- 4 cloves crushed garlic
- 2 cups chopped tomatoes
- 2 cups white rice
- 1 (6.5 ounce) can minced clams
- 2 cups frozen green peas
- 1 pinch saffron
- 5 cups boiling chicken broth
- 1 pound small shrimp - peeled and deveined

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside.
step 3: In a large skillet, brown chorizo sausage. Set aside.
step 4: Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice.
step 5: Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
step 6: Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
step 7: Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.

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