Average Rating: 5TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 8 servings.Ingredients
- 1/2 pound Spanish chorizo links, sliced
- 1/2 pound boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup uncooked short grain rice
- 1 cup chopped onion
- 1-1/2 cups chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 10 strands saffron, crushed or 1/8 teaspoon ground saffron
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup sweet red pepper strips
- 1/2 cup green pepper strips
- 1/2 cup frozen peas
- Optional: Minced fresh parsley and lemon wedges
Instructions
- 1. In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary.
- 2. Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
- 3. Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed.Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts
1 cup: 237 calories, 7g fat (2g saturated fat), 62mg cholesterol, 543mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 16g protein.
