Bob's Well Balanced Paella (smvanway)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Brown Rice, medium grain, 2 cup Extra Virgin Olive Oil, 2 tbsp Oregano, ground, 2 tsp Paprika, 1 tbsp Tyson boneless, skinless chicken breast, 24 oz Garlic, 3 cloves Crushed Red Pepper, 1 tspSaffron, .5 tspBay Leaf, 1 tbsp, crumbledParsley, 10 sprigs Chicken stock, home-prepared, 4 cup Lemons, 1 fruit without seeds 1 large Sweet peppers (bell), Chicken Chorizo Sausage, 200 gramShrimp, raw, 8 oz Near East Rice Pilaf, 6 oz Salt and pepper to taste
Serving Size: Makes 6 servings
1. Coat chicken with 1 tsp olive oil, paprika, oregano, salt and pepper.
2. Heat 2 tbsp of olive oil in a skillet over medium. Stir in garlic, red pepper flakes, rice, and rice pilaf. Cook mixture to coat rice. (About 3 to 4 minutes).
3. Stir in remaining spices and chicken broth with zest from lemon. Bring to a boil, cover, and reduce heat to simmer for another 20 minutes.
4. In a seperate skillet, cook chicken for 5 minutes, add pepper, mushroom and sausage, cook another 5 minutes. Then stir in shrimp cooking until shrimp is pink.
5. Mix both skillets together.
1. Coat chicken with 1 tsp olive oil, paprika, oregano, salt and pepper.
2. Heat 2 tbsp of olive oil in a skillet over medium. Stir in garlic, red pepper flakes, rice, and rice pilaf. Cook mixture to coat rice. (About 3 to 4 minutes).
3. Stir in remaining spices and chicken broth with zest from lemon. Bring to a boil, cover, and reduce heat to simmer for another 20 minutes.
4. In a seperate skillet, cook chicken for 5 minutes, add pepper, mushroom and sausage, cook another 5 minutes. Then stir in shrimp cooking until shrimp is pink.
5. Mix both skillets together.
Nutritional Info Amount Per Serving
- Calories: 500.6
- Total Fat: 12.6 g
- Cholesterol: 137.7 mg
- Sodium: 1,570.3 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 5.1 g
- Protein: 44.0 g
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