Southwestern Paella
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
14
ingredients
- 1360.77 g boneless skinless chicken breasts or 1360.77 g boneless skinless chicken thighs
- 907.18-1360.77 g pork tenderloin
- 118.29 ml olive oil
- 1 large onion, peeled and diced
- 6 medium tomatoes, diced
- 2 bell peppers, diced
- 29.58 ml mexican saffron
- 709.77 ml regular uncooked rice
- 946.36 ml low-fat chicken broth
- 946.36 ml water
- 44.37 ml paprika
- 29.58 ml salt
- 7.39 ml fresh ground pepper
- 2.46 ml cayenne pepper
- 283.49 g package frozen baby peas, unthawed
- 425.24 g jar artichoke hearts, drained and halved
- 226.79 g jar sliced pimientos, drained
- 340.19 g shrimp, peeled and deveined (optional)
- 453.59 g fish, cut into bite-sized pieces (any kind of white fish) (optional)
directions
- Cut the chicken pieces and the pork into bite-sized pieces.
- Heat olive oil in a heavy kettle or Dutch oven over medium high heat and brown chicken and pork in small batches; remove from kettle and set aside.
- Add onions, tomatoes, and bell pepper and cook over medium heat until onion is tender but not browned.
- Take about a cup of broth , put it in a small sauce pan, add the Mexican saffron and bring to a boil to release the saffron's goodness and color.
- Place this and the rest of the liquid in the kettle, stir in the rice,add the spices,the chicken and pork and bring to a boil.
- Cover tightly, reduce heat, and simmer for 25 minutes.
- Stir in peas.
- If you wish to add the shrimp and fish, stir that in at this point.
- Cover tightly and simmer 15 minutes longer.
- Then carefully stir in artichoke hearts.
- Serve on a large platter and garnish with the pimentos.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas