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Categories:
chicken olive oil onion tomatoes white rice chicken broth paprika salt fish pepper cayenne pepper saffron shrimp lobster green peas pimientos
Viewed: 17 - Published at: 2 years agoIngredients
- 2 1/2 to 3 lb. broiler/fryer chicken, cut up
- 1/4 c. olive oil
- 8 slices onion, cut 1/8-inch thick
- 4 medium tomatoes, cut up
- 1 1/2 c. uncooked white rice
- 3 c. chicken broth
- 2 Tbsp. paprika
- 2 Tbsp. salt
- 1 lb. fish fillets (pike or haddock), cubed
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/8 tsp. saffron
- 2 c. cleaned shrimp
- 1 (5 oz.) can lobster, drained and broken up
- 1 (10 oz.) pkg. green peas
- 1 (15 oz.) can artichoke hearts, drained
- 1 (4 oz.) jar pimientos, drained
Method
- Wash chicken pieces.
- Pat dry.
- In Dutch oven or heavy kettle, brown chicken in oil.
- Remove chicken.
- Pour off fat.
- Add onion and tomatoes.
- Cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next five seasonings.
- Add chicken.
- Cover tightly.
- Simmer 20 minutes.
- Gently stir in shrimp, fish, lobster and peas.
- Cover.
- Simmer 15 minutes longer.
- Carefully stir in artichoke hearts and pimientos.
- Heat through.
