InfoServes 4
Cook + prep time: 1 hour
*Saffron is an essential ingredient in this dish. It is seems expensive but it goes a long way
since you don’t have to use too much of it. It can be found at Whole Foods,
World Market or online on Amazon.
Ingredients
- ½
pound boneless chicken thighs or breast pieces
- ½
pound large raw peeled shrimp
- 1 hot
link (cut into ¼” pieces)
- 1
pound thawed frozen clams (I buy frozen pre-cooked clams found in most
mega mart’s fish department)
- 1
medium onion (medium dice)
- 2
cloves garlic (chopped)
- 1
small red bell pepper
- 2
tablespoons olive oil
- 12 oz.
long grained rice
- 3 cups
chicken stock
- 1
pinch saffron*
- Salt
and pepper
Directions
- Pre-heat
oven to 375 degrees F.
- Heat
olive oil in a oven safe sauté pan with lid.
- Season
chicken with salt and pepper and sauté.
- Remove
chicken from pan and set aside, and in the same pan, sauté onions, garlic
and bell peppers.
- Add
rice and sauté until translucent.
- In a
separate dish, warm chicken stock and add the saffron to the warm chicken
stock. Pour over rice and bring to a boil.
- Cover
and place in oven for 20min.
- Add
shrimp, cooked chicken and hot link pieces to pan and cook in the oven,
(covered) for another 10-15 minutes.
- Add
clams and cook in the oven uncovered until clams have opened
(approximately 5 minutes).
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