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Ingredients |
| 1/2 |
lb |
chicken, breasts, boneless and skinless |
| 1 |
jar, small |
pimento, diced |
| 1/2 |
lb |
shrimp, medium, raw |
| 1/2 |
lb |
fish, scallops |
| 3 |
tsp |
oil, olive |
| 1 |
medium |
onion |
| 5 |
clove |
garlic |
| 1/2 |
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bell pepper, red |
| 1/2 |
tsp |
paprika |
| 1 1/2 |
tsp |
saffron |
| 2 |
dash |
sauce, Tabasco |
| 2 |
cup |
broth, chicken |
| 1 |
cup |
rice, white, medium grain |
| 1 |
can |
tomatoes, chopped, Italian style |
| 1 |
cup |
corn, frozen |
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dash |
salt and pepper |
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Instructions
Peel and devein the shrimp or buy it already peeled and deveined.
Cut the chicken into small pieces (about 1/2 inch).
Clean and chop the onion and red bell pepper and mince the garlic.
Drain the tomatoes and reserve the juice.
Drain and rinse the pimientos.
Let the corn defrost. Note: You may substitute frozen peas.
Heat 1 tsp of the olive oil in a large non-stick skillet or wok.
Saute the scallops until lightly browned, about 2 to 4 minutes. Transfer to a bowl.
Add another tsp of olive oil and saute the shrimp until they turn pink, about 3 minutes.
Transfer to the bowl with the scallops.
Add the last of the oil and saute the chicken for about 4 minutes transferring it to the bowl as well.
Add the onion, red bell pepper and garlic to the hot oil and saute about 5 minutes.
Stir in drained tomatoes, saffron, paprika and hot sauce.
Simmer about 4 minutes. Add the rice and stir thoroughly. Add the broth and reserved juice and bring it to a boil. Reduce heat, cover and simmer about 20 minutes.
Add all remaining ingredients, including the sauted shrimp, scallops and chicken and stir occasionally while continuing to cook (covered) until the rice is tender - about 10 more minutes.
Note: If the scallops and shrimp are small don't add them until the last 5 minutes of cooking time. You don't want to overcook scallops or shrimp -- they get tough easily.
Transfer to a pretty serving platter.
prep time: 30 Min or More
category: Main Dish |
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