| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Main dish, Seafood, Poultry |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
lb |
Chicken pieces |
| 1 |
lg |
Onion; diced |
| 3 |
|
Red bell peppers; diced |
| 5 |
c |
Chicken stock OR low-sodium chicken broth |
| 1 |
tb |
Minced garlic |
| 3 |
c |
Short-grain rice |
| 2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1/2 |
ts |
Saffron |
| 3 |
lb |
Plum tomatoes peeled, seeded & chopped |
| 16 |
lg |
Shrimp |
| 16 |
|
Clams |
| 16 |
|
Mussels |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
HEAT THE OIL in a casserole over medium heat and brown the chicken on all
sides, in batches if necessary. Remove the pieces as they are done and add
the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the
chicken stock to a boil in a separate pot. When the peppers and onions are
done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to
coat the rice with the oil. Add the stock and the saffron. Add the
tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add
the shrimp and cook another 10 minutes. If the pot has gotten too dry, add
a little water or more stock. Add the clams and mussels and cook until they
open. Remove from the heat and serve from the casserole. Accompany with
lemon wedges. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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