A simple version of Spanish paella, this dish is packed with tender morsels of chicken, smoked sausage and shrimp. Bright flavours and traditional spices make this dish great for entertaining a crowd.
|1||Package Maple Leaf Prime Naturally® Chicken Thighs|
|1||Package Maple Leaf Prime Naturally® Chicken Drumsticks|
|Pinch saffron threads|
|.5||(125 mL) Dry white wine|
|.25||(60 mL) Olive oil|
|3||Cloves garlic, minced|
|2||JMS Jalapeno Phicken Sausages, sliced into rounds|
|1.5 cups||(375 mL) Rice|
|.5 tsp||(2 mL) Turmeric|
|2.5 cups||(625 mL) Chicken broth|
|1||Green pepper, diced|
|3||Tomatoes, cut in wedges|
|8 oz||(225 g) Raw medium size shrimp, peeled and deveined; tails intact|
|.5 cup||(125 mL) Green olives|
|1 cup||(250 mL) Frozen peas|
|1||Lemon, cut in wedges|
|2 tbsp||(30 mL) Finely chopped parsley, divided|
|Salt and pepper|
SEASON chicken with salt and pepper.
SOAK saffron in white wine.
HEAT oil in a large pan or Dutch oven over medium- high. Brown chicken on all sides, about 6-8 minutes. Add onion and garlic. Cook 3-4 minutes, stirring frequently. Add sausage. Cook 2 minutes. Stir in rice and turmeric. Cook 1-2 minutes to toast rice.
ADD saffron, wine and broth. Cover and simmer 20 minutes. Stir in peppers, tomatoes, shrimp, olives and peas. Cook 5-10 minutes or until shrimp is pink and rice is tender.
REMOVE from heat; add lemon wedges and half of the parsley. Cover and let stand 5 to 10 minutes or until all liquid is absorbed.
SPRINKLE with remaining parsley before serving.
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