- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)


MyCookbook Recipe Database
MyCookbook Member: bonnieff
Recipe Category: Casseroles
Recipe Preparation Level: moderate
    8 T. olive oil, divided
    8 medium-small pieces bone-in chicken(thighs, breast)
    2 lbs. Spanish chorizo or hot Italian sausage cut in 2-inch chunks
    Salt and pepper to taste
    2 cloves garlic, peeled, crushed
    1 medium-large onion chopped
    1 large green pepper sliced into thin strips
    1 sweet red pepper sliced into thing strips (or 1 small jar pimentos)
    1 1/2 c. long-grain white rice
    15 oz can diced tomatoes, undrained
    15 oz can pitted black olives, drained & chopped
    15 oz can artichoke hearts drained or 10 oz frozen
    1/2 t. saffron threads or to taste
    4 c. chicken stock
    2 dozen large shrimp, peeled and deveined
    2 dozen mussels, cleaned
    1 c. frozen peas

    Preheat oven to 375.
    1.In a large skillet, heat 5 T olive oil. Add the chicken pieces and sausage in batches and brown well, about 15 - 20 minutes. Remove, drain and sprinkle w/ salt and pepper.
    2. In a large metal paella pan, heat the remaining 3 T. olive oil over medium heat. Add garlic, onion, gr. pepper and about 3/4 of red pepper. Toss vegetables in oil until onion is soft about 3-5 minutes. Stir in the rice. Add the tomatoes, artichoke hearts and olives. Crush the saffron and mix with chicken stock. Pour the stock over rice. Cook over medium heat about 10 minutes or until most of the liquid is absorbed.
    3. Arrange the browned chicken pieces and sausage on top of rice mixture and place in oven, uncovered about 15 minutes. Remove from oven and arrange shrimp and mussels on top and return to oven for 5-10 minutes, until shrimp is pink and mussels ipen.
    4. Sprinkle frozen peas across top and leave in oven another minute.
    5. Remove from oven. Discard any unopened mussels. Add salt and pepper to taste, if desired. Garnish with remaining red pepper strips. Let stand 15 minutes before serving.
    SERVES 8

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2020 JADA Productions All Rights Reserved.