2 T Olive Oil
1-1/2 lbs. Chicken Breasts, cut in chunks
1 c Rice (uncooked) *
1 Onion, medium, chopped
1 Garlic Clove, minced
1-1/2 c Chicken Broth
1 8 oz can Stewed Tomatoes, chopped, reserve liquid
½ t Paprika
1/8 t Red Pepper Flakes, ground
1/8 t Saffron, ground
½ lb. Shrimp, peeled and deveined (may substitute crab meat)
1 Red Pepper, small, cut in strips
1 Green Pepper, small, cut in strips
½ c Green Peas (frozen)
Heat oil in Dutch Oven over medium-high heat until hot.
Add olive oil and chicken and stir until browned. Add rice, onion and garlic. Cook, stirring, until onion is tender and rice is lightly browned. Add broth, tomatoes, tomato liquid, paprika, ground red pepper and saffron. Bring to a boil; stir. Reduce heat, cover and simmer 10 minutes or so. Add shrimp (or crab meat), pepper strips and peas. Cover and simmer 10 minutes more or until rice is tender and liquid is absorbed.
Serves 6 people
*Note: If using medium-grain rice, use 1-1/4 cups of broth. For parboiled rice, use 1-3/4 cups of broth.
Rudy & Milda Herrera
Originally from Cuba
6/23/08
The above is the original recipe from my Cuban friends. After I made this dish, I would add the following:
Salt
More Garlic & more Tomatoes
¼ t Red Pepper Flakes (vs. 1/8)
More Shrimp
Less Chicken
¼ c more Green Peas
All of the Saffron
Other ingredients:
Lobster
Kielbasa Sausage – 1-1/2 lbs.
Mussels
Chorizo Sausage
You can literally put anything you wish in this dish.
Note: Ross Stores sometimes sells Paella Pans for $18.99 – buy on Tue for 10% senior discount