Ingredients: |
Ingredients: I large onion, chopped
3 garlic cloves, minced
2 teaspoons olive or salad oil
I cup regular long-grain or parboiled
rice
I 101/2 oz. can condensed chicken
broth
2 carrots, each cut into I" by 1/2"
chunks
I large tomato, chopped
I teaspoon dried thyme leaves
1/2 teaspoon saffron threads
1/2 teaspoon salt
I/s teaspoon ground red pepper
2 medium-size skinless, boneless chicken-breast halves (about 1/2
pound)
1/2 pound large shrimp
1/2 pound asparagus
I medium-size zucchini
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Directions: |
Directions:About 1 hour before serving:
1. In 5-quart Dutch oven over medium heat, cook onion, garlic, and oil until onion is tender, stirring occasionally. Stir in rice, then undiluted chicken broth and next 6 ingredients. Heat to boiling. Reduce heat to low; cover tightly and simmer 15 minutes. (If you wish, place foil under cover to ensure a
tight fit.)
2. Meanwhile, cut chicken into 1 1/2 inch pieces; peel and de-vein shrimp. Layer chicken and shrimp over rice mixture. Cover; cook 10 to 15 minutes more until chicken, shrimp, and rice are tender and chicken loses its pink color throughout.
3. Meanwhile, cut asparagus into 1inch pieces. Cut zucchini lengthwise in half, then into l/2-inch slices. In 2quart casserole, in microwave oven, cook asparagus, zucchini, and 2 tablespoons water, covered, on high 5 to 7 minutes until tender, stirring halfway through cooking. Drain. Layer vegetables over chicken and shrimp in Dutch oven; remove from heat. Let stand, covered, 10 minutes. Stir before serving. |
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