| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Italian |
Poultry, Seafood, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, 2 lb. (cut) |
| 1/4 |
c |
Peanut oil |
| 1/4 |
c |
Water |
| 1/2 |
c |
Onion, chopped |
| 1 |
|
Garlic clove, crushed |
| 2 |
c |
Rice, uncooked |
| 1/4 |
ts |
Saffron |
| 4 |
c |
Chicken broth |
| 1 |
lb |
Shrimp, cooked |
| 1/2 |
lb |
Sausage, Italian |
| 15 |
|
Clams |
| 1 |
c |
Peas, thawed |
INSTRUCTIONS
Heat oil in large skillet. Add cut chicken and brown all over. Add water,
cover and simmer 30 minutes. Remove chicken and set aside. In the same
skillet add onion and garlic; Saute' until clear. Add rice and saffron;
cook over low heat till rice is light brown. Add chicken broth, bring to a
boil, cover, reduce heat and simmer about 17 minutes. Toss in peas. Arrange
rice, chicken, shrimp, sausage and clams in layers of a large oiled
casserole dish. Bake at 350 deg for 15-20 minutes. If using clams, bake
until they open.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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