Yield: 8 Servings
|2 pounds||Chicken wings or thighs|
|2 tablespoons||Plus 1/4 cup extra-virgin olive oil; divided|
|Salt and pepper|
|1 pounds||Garlicky sausage links|
|1 large||Onion; chopped|
|2 larges||Red bell peppers; seeded, cut in thin strips|
|4||Cloves garlic; minced|
|1 can||(14 oz) diced tomatoes; undrained|
|4 cups||Uncooked rice|
|¾ pounds||Chicken wings|
|½ pounds||Large shrimp peeled and deveined; tails intact|
|1½ cup||Frozen peas|
|1 can||(14 oz.) chicken broth|
|2||Lemons; cut in wedges|
|2||Oval disposable foil pans; (17x13x3")|
Brush chicken with 2 tablespoons oil; season with salt and black pepper.
Grill chicken and sausage on covered grill over medium briquets 15 to 20 minutes or until chicken juices run clear and sausage is no longer pink, turning every 5 minutes. Cut sausage into 2 inch pieces.
Heat remaining ¼ cup oil in large skillet over medium-high heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until vegetables are tender. Add tomatoes, 1½ teaspoons salt and ½ teaspoon black pepper; cook about 8 minutes until thick, stirring frequently. Combine onion mixture and rice in foil; spread evenly. Arrange chicken, sausage, seafood and peas over rice. Bring broth and 6 cups water to a boil in 3 quart saucepan. Place foil pan on grid over medium briquets; immediately pour boiling broth mixture over rice. Grill on covered grill about 20 minutes until liquid is absorbed. Do not stir; Cover with foil; let stand 10 minutes. Garnish with lemon wedges. Makes 8-10 servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #997 by L979 <L979@...> on Jan 8, 1998