Southwest paella

Yield: 6 servings

Measure 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
1 pounds Cooked shrimp, clams, mussels or scallops
2 ounces Jar sliced pimiento

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)

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