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1 Tbsp. olive oil
1/2 lb. chicken breast cubes
1 cup uncooked long-grain white rice*
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups chicken broth*
1 can (8 oz.) stewed tomatoes, chopped, reserving liquid
1/2 tsp. paprika
1/8 to 1/4 tsp. ground red pepper
1/8 tsp. ground saffron
1/2 lb. medium Shrimp, peeled and deveined
1 small red pepper, cut into strips
1 small green pepper, cut into strips
1/2 cup frozen green peas
Heat oil in Dutch oven over medium-high heat until hot. Add chicken and stir until browned. Add rice, onion, and garlic. Cook, stirring, until onion is tender and rice is lightly browned. Add broth, tomatoes, tomato liquid, paprika, ground red pepper, and saffron. Bring to a boil over high heat; stir. Reduce heat to low; cover and simmer 10 minutes. Add Shrimp, pepper strips and peas. Cover and simmer 10 minutes or until rice is tender and liquid is absorbed.
Makes 6 servings.
*If using medium grain rice, use 1 1/4 cups broth; if using parboiled rice, use 1 3/4 cups broth.
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