paella valencia with chicken, shrimp and peas
(2 ratings)
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Renny really knows how to make Paella.
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(2 ratings)
Ingredients For paella valencia with chicken, shrimp and peas
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1 fryer chicken, about 2 1/2 lbs. cut into 10 serving pieces. sprinkle with salt, pepper and garlic powder
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1 large onion, chopped
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1 red pepper, chopped
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3 cloves garlic, minced
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4 t. butter
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2 tomatoes, canned or fresh, peeled, seeded and chopped
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2 cans chicken broth, 10.5 oz. each
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1 can diced green chiles
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1 1/2 cups long grain rice
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1/2 t. turmeric
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salt and pepper to taste
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1 pound medium cooked shrimp
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1 pkg. frozen peas, defrosted, 10 oz
How To Make paella valencia with chicken, shrimp and peas
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1In a 9 x 13 inch pan, place chicken pieces and bake at 350 for 40 minutes. Meanwhile, in large pot, sauté onion, pepper and garlic in butter until onion is soft. Add next 6 ingredients, in order given, and stir to blend. Place chicken pieces into pot, cover pan and simmer mixture for about 40 minutes or until rice and chicken are tender and liquid is absorbed. Stir in shrimp and peas and heat through. Serve with a White Sangria. Serves 8 Entire casserole can be made earlier in the day with the exception of adding the shrimp. Keep shrimp refrigerated until just before serving and then add and heat through. Source: Renny Darling
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