| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Rices and g |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Boned and skinned chicken breast halves, cooked & in 1" cubes |
| 4 |
c |
Chicken broth; hot |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Thinly sliced onion |
| 2 |
c |
Rice |
|
|
Saffron; up to 2 tsps |
| 2 |
|
Cloves garlic; pressed |
| 2 |
|
Red bell peppers; sliced |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Oregano |
| 1/2 |
lb |
Chorizo; sliced thin |
| 1 |
lb |
Shrimp |
| 8 |
|
Clams; scrubbed & in shell |
INSTRUCTIONS
Preheat oven to 350°. Have ready the chicken and broth. Heat the olive oil
and onions until golden in the casserole. Over moderate heat add rice,
stirring until lightly brown. Dissolve the saffron in the hot stock and add
to the casserole. Add the garlic, paprika, peppers, oregano, and sausage
and season to taste. Add the chicken, arranging it toward the top of the
mixture. Cover and bake about 15 minutes. Add the shrimp and clams
arranging them on top. Cover and steam about 10 minutes longer. Serve at
once.
NOTES : You will need a generous lidded casserole in which to cook and
serve this. A Paellero is the specific cooking dish.
Recipe by: Joy of Cooking
Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 9,
1997
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