Southwest paella
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 2 | Chickens; cut serving pieces | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Paprika |
| 1 | cup | Flour |
| ½ | cup | Oil |
| ½ | cup | Water |
| 1 | pounds | Ham; cut bite-size pieces |
| 1 | medium | Onion; chopped |
| 1 | cup | Bell pepper; chopped |
| 2 | mediums | Tomatoes; cut in wedges |
| 4 | tablespoons | Vegetable oil |
| 3 | cups | Rice; preferably italian |
| 2 | cans | 16oz peas; drain; save juice |
| Chicken stock | ||
| ½ | teaspoon | Saffron |
| 2 | teaspoons | Hot pepper sauce |
| Salt | ||
| 1 | pounds | Cooked shrimp, clams, mussels or scallops |
| 2 | ounces | Jar sliced pimiento |
Directions
Early in the day, shake chicken in bag containing mixture of salt, paprika and flour; brown floured chicken well in two skillets with ¼ cup oil in each; add ¼ cup water to each skillet and cook chicken 30 minutes; remove chicken and brown ham in remaining oil; set aside; later in the day in clean skillet, saute onion, bell pepper and tomatoes in 4 tablespoons oil until onion is yellow; remove and brown rice in remaining oil, adding more oil if needed; when brown, add onion mixture, liquid from peas plus chicken broth or water to make 6 cups, saffron, hot pepper sauce and salt; cook rice until just underdone; place rice in large flat container and arrange chicken and ham on top; cover and cook in a 325~F oven about 30 minutes, watching rice; uncover, scatter peas, seafood and pimiento over rice; heat throughly and serve. (wrv)