| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
1, Favorites, Seafood, Chicken |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 8 |
|
Chicken breast halves |
| 8 |
|
Chicken thighs |
| 4 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; crushed |
| 2 |
c |
Rice; uncooked |
| 3 |
|
Hot link sausages; smoked, sliced (up to 4) |
| 5 |
c |
Beef broth; OR chicken broth |
| 1 |
pn |
Saffron |
|
|
Salt and pepper; to taste |
| 1 |
cn |
(7 ounce) clams; undrained, minced |
| 1 |
lb |
Shrimp; boiled, cleaned |
| 1/2 |
pk |
(10 oz) frozen peas; barely cooked |
| 1 |
|
Jar (4 oz) pimientos; drained |
INSTRUCTIONS
Here's a dish to fit a King! Heat oil in large skillet, and brown chicken.
Remove to a large, lightly greased casserole and set aside. Add more oil to
skillet, and saute onions and garlic until onions are golden and tender.
Add rice and saute until golden. Add to casserole. Fry all grease out of
sausage slices; add them to casserole. Pour 4 cups of the bouillon in which
saffron has been dissolved over the mixture. Add salt and pepper, cover and
bake at 325 degrees until chicken is done, about 1 hour. During cooking,
check to see if rice has absorbed all the bouillon; if it has, add
remaining cup; continue adding bouillon if necessary; the rice should be
cooked through, but not mushy. It should also be yellow! Just before paella
is done, add clams and their juice, and the shrimp. When fully done,
sprinkle top of casserole with cooked peas and pimientos cut in strips.
Yield: 8 servings. Gramma/Helen
Recipe by: Helen Jolly Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 15, 1997
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