1. Season the chicken and shrimp with garlic salt and paprika and let sit for 2-4 hours in the refrigerator. 2. In a large skillet, heat oil and saute the chicken and shrimp. Remove the shrimp when they turn pink and the chicken is browned on all sides. Set aside. 3. Add the onions and garlic to the oil and saute till the onions start to brown, then stir in the tomatoes, tomato paste mixture, chiles, cinnamon, nutmeg and saffron (and other vegetables, if desired). 4. *(I used a 14 oz. can of diced tomatoes with chopped jalapenos and added some crushed red peppers instead of fresh tomatoes and fresh chiles.). 5. Simmer for 5 minutes on medium heat, then add the chicken, rice and 2 cups of chicken stock. 6. Cover the skillet and simmer on low heat, stirring periodically to avoid sticking or burning. 7. Add the remaining stock as necessary, till the rice is soft and the meat is cooked and moist. (The recipe doesn't suggest a time - I would check after about 15 minutes and leave it longer if necessary.). 8. When cooked, transfer to individual bolws, and garnish each portion with parsley and a small amount of butter and the shrimp. 9. Adjust seasonings to suit your family. 10. Serve hot with a lettuce leaf covering each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
