1. Note: If starting with raw chicken, use only breast meat as dark meat will not have time to completly cook. If using chorizo, cook in a side skillet. 2. Rinse frozen shrimp to release any built up ice and set aside in colander. 3. In large 5 qt skillet or saute pan, add olive oil and heat on medium-low. 4. When well heated, add garlic and cook 2-3 minutes. 5. Add chicken, cook 3-4 minutes, stirring frequently. 6. Add onion, red bell pepper and cook until veggies are tender and chicken is no longer pink. Veggies should have cooked down making a thick garlic olive oil sauce. 7. Add rice, stir frequently while toasting rice, about 4-5 minutes. 8. Sprinkle oregano, turmeric (saffron), lemon zest, paprika, crushed red pepper flakes over chicklen mixture and fold in seasoning. 9. Add bayleaf, chicken stock, pre-cooked sausage/pork/ham, stirring until seasoning is well distributed. 10. Add roma tomatoes, folding in lightly. 11. Cover with lid and simmer for 15 minutes on med-low. 12. Taste test for salt & pepper and add if needed. 13. Add green peas & parsley, folding in, recover with lid and simmer 5 minutes. (Add more stock or water if needed, but recipe should be fine). 14. Fold in pre-cooked shrimp, cover, and allow to simmer 5-7 minutes until heated through. 15. Remove bayleaf and throw away. 16. Serve hot directrly from pan or large pasta serving dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
