Mexican paella
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken broiler, cut up | |
| 2 | Cloves garlic | |
| ¼ | cup | Oil |
| 1 | pounds | Raw shrimp |
| 4 | Sliced tomatoes | |
| 1 | pounds | Peas |
| 12 | Artichoke hearts | |
| 1½ | cup | Brown rice |
| 6 | Strands saffron | |
| 1 | cup | Onion, diced |
| 1 | Green bell pepper, diced | |
| 1 | Red bell pepper, diced | |
| 1 | teaspoon | Paprika |
| 1 | cup | White wine |
| 2 | cups | Water |
Directions
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.