Ingredients: |
Ingredients: 16 - 20 Shrimp - size 16 to 20 lb
2 boneless chicken breasts - cut in 3" pieces
1 stick chourice.- 1/2 lb. cut in 1/2 " rounds
12 clams - little necks or mahogany
2 lobsters - steamed and cooled
1 medium tomato - chopped fairly fine
1 large onion - course chopped
1 1/2 c. long grain brown rice
1/4 c wild rice
2 cloves garlic - chopped fine
1 bay leaf
1 tsp. saffron or turmeric
1/2 c. white wine
4 T. olive oil - split
1 T. paprika
1/2 tsp. oregano
1 tsp. kosher salt
1/2 tsp. pepper
2 T.flour
4 c. chicken stock
1/4 c, chopped parsley
1/2 c, frozen peas - do not defrost
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Directions: |
Directions:Heat oven to 325º.. Shell and devein shrimp and set in refrigerator. Make marinade for the chicken - 2 T. oil, 1 T paprika, 1/2 tsp. oregano, 1/2 tsp pepper, 1 tsp. kosher salt.Cut the chicken breasts and marinate. Put in the refrigerator.Heat chicken stock and add saffron and or turmeric. (Turmeric gives it the nice yellow color,) Add bay leaf and let it simmer for a bit. Then remove the bay leaf. Add oil to large saucepan. Saute garlic and onion Add rice and wild rice. Stir until coated with oil.and just starts to brown.Add the wine and cook until it is absorbed. Transfer to a large baking dish that you will serve the dish from. Add 3/4 of the chicken stock mixture, cover and place in the oven. After 15 min, add tomatoes. Check every 20 min and add more stock to rice until it is almost the correct texture, not to soft, more el dante as the liquid from the other ingredients will make it pasty if it is to soft.Add parsley and stir. While this is cooking Add 2 T. oil to a saucepan. brown the chourice and set aside. In the chourice oil saute the chicken and set aside. Steam lobsters or buy them steamed. When they are cool, twist to remove the body from the tails. Clean out the body and set aside. Cut the tails in 2 pieces leaving the shells on. Remove the claws from the knuckles. and set aside. When rice is almost done, add chicken to the top of the rice and turn oven up to 350 degrees. Do not mix the chicken into the rice,.Now it is all about presentation Let cook for approximately 8 to 10 min. until chicken is done. Add the chourice and the clams hinged side down Cook about 5 min until clams open. Add the shrimp and the lobster, except for the bodies. Sprinkle the peas over the dish The dish is finished when the shrimp is cooked, approximately, 2 min. Heat the bodies separately either in the oven or in the microwave for just a few minuets until they are warm. Stand the bodies up on the dish for presentation. |
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