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2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/4 cup olive oil
8 slices onion, 1/8 inch thick
4 medium tomatoes, cut up
1 1/2 cups uncooked regular rice
3 cups chicken broth
2 Tbsp. paprika
2 Tbsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne red pepper
1/8 tsp. saffron
2 cups cleaned Shrimp
1 lb. fish Fillets (Haddock or Pike), cubed
1 (5 oz.) can Lobster, drained and broken apart
1 (10 oz.) package frozen green peas, broken apart
1 (15 oz.) can artichoke hearts, drained
1 (4 oz.) jar sliced pimento, drained
Wash chicken pieces and pat dry. In Dutch oven or heavy kettle, brown chicken in oil; remove chicken. Pour off fat. Add onion and tomatoes; cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next 5 seasonings. Add chicken. Cover tightly; simmer 20 minutes.
Gently stir in Shrimp, fish, Lobster and peas. Cover; simmer 15 minutes longer. Carefully stir in artichoke hearts and pimento; heat through. If desired, garnish with parsley.