Paella Valencia With Chicken, Shrimp And Peas Recipe

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Paella Valencia with Chicken, Shrimp and Peas

Lynnda Cloutier


Renny really knows how to make Paella.

pinch tips: How to Freeze Fish, Meat & Poultry




1 fryer chicken, about 2 1/2 lbs. cut into 10 serving pieces. sprinkle with salt, pepper and garlic powder
1 large onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
4 t. butter
2 tomatoes, canned or fresh, peeled, seeded and chopped
2 cans chicken broth, 10.5 oz. each
1 can diced green chiles
1 1/2 cups long grain rice
1/2 t. turmeric
salt and pepper to taste
1 pound medium cooked shrimp
1 pkg. frozen peas, defrosted, 10 oz

Directions Step-By-Step

In 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
Source: Renny Darling

About this Recipe

Course/Dish: Chicken, Seafood