Paella Valencia with Chicken, Shrimp and Peas

Paella Valencia With Chicken, Shrimp And Peas Recipe

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Lynnda Cloutier


Renny really knows how to make Paella.


★★★★★ 2 votes



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  • ·
    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

How to Make Paella Valencia with Chicken, Shrimp and Peas


  1. 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

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About Paella Valencia with Chicken, Shrimp and Peas

Course/Dish: Chicken, Seafood

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