| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Italian | The zen of, Chicken and, Seafood | 6 | Servings |
INGREDIENTS
| 2 | lb | Frying Chicken; Cut Into 8 Pieces |
| 1 | ts | Salt |
| 1 | ts | Black Pepper |
| 1 | ts | Lemon Juice |
| 2 | Cloves Garlic; Minced | |
| 6 | tb | Canola Oil |
| 2 | Italian Sausage; Cooked And Sliced | |
| 1 | c | Onion; Chopped |
| 1 | c | Green Pepper; Chopped |
| 2 | c | Rice; Uncooked |
| 1/2 | c | Tomato Sauce |
| 3 1/2 | c | Boiling Water Or Fish Stock Or Chicken Broth |
| 1/2 | ts | Saffron |
| 1 | c | Frozen Peas |
| 1/2 | lb | Raw Scallops |
| 3 | md | Pimiento; Sliced |
INSTRUCTIONS
Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat the remaining oil in a large deep skillet and brown the chicken. Add the sausage, onions and green pepper. Cook over low heat for ten minutes, stirring frequently. Add the rice; cook five minutes. Mix in the tomato sauce and water or stock and saffron. Cover and cook over medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover and cook five minutes longer. Garnish with pimentos. Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted to MC-Recipe Digest V1 #679 by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 19, 1997
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