Ingredients: |
Ingredients: FOR THE RICE:
2 TBS olive oil
2 c. basmati rice or other long grain
1 lg onion, chopped
2 TBS chopped garlic
1 c. prepared salsa
4 c. hot chicken broth
FOR THE REST:
2 TBS olive oil
1 lg onion chopped
1 lb kielbasa or other smoked sausage, 1/2" thick
2 tsp paprika
1 lb skinless/boneless chick breasts in 1 1/4" dice
2 carrots, in 1/2" dice
1 red bell pepper, seeded, 1/2" dice
2 TBS chopped garlic
salt/pepper to taste
1 lb large shrimp, peeled
2 c. frozen peas, thawed
2 TBS chopped parsley
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Directions: |
Directions:1. Prepare rice: heat oil in lg pot. Add rice and onion. Cook stirring occasionally until rice begins to brown lightly - about 12 min. Add garlic; cook for one min. longer. Add salsa; cook stiring until liquid is absorbed, 1 to 2 min. Stir in hot chicken broth; bring to boil. Reduce heat to simmer. Cover; cook 20 min. Remove from heat and let rest, covered for 20 min.
2. To complete paella, heat oil in lg frying pan over med-hi heat. Add onion and sausage; cook, stirring until onion is soft, about 10 min. Sprinkle in paprika and cook for 1 min. Add chicken, carrots, bell pepper, garlic, salt, pepper. Cook, stirring until chicken is cooked through - about 5 min. Add shrimp and peas; cook, stirring until shrimp turns pink, about 2 min.
3. To serve, fluff rice with a fork; combine with other ingredients, tossing well. Serve in large, shallow bowl or on a platter sprinkled with chopped parsley. |
This recipe for Paella is from