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Spanish Paella

Ingredients
  Chicken parts 3 Pound
  Salad oil 4 Tablespoon
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Canned water 300 Milliliter (2.5 Soup Cans)
  Garlic clove 4 Medium, minced
  Oregano 2 Teaspoon, crushed
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Raw shrimp 2 Pound, cleaned and deveined
  Raw rice 2 Cup (32 tbs) (Regular Variety)
  Green peppers 2 Large, cut into strips
  Chopped pimento 1 Cup (16 tbs)
  Sliced ripe olives 2⁄3 Cup (10.67 tbs)
Directions

Use 1 large skillet or prepare in 2 skillets (about 10 inch), by dividing ingredients equally.
Brown chicken in oil; pour off fat.
Stir in soups, water, garlic, and seasonings.
Cover; cook over low heat 15 minutes.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until chicken and rice are tender.
Stir now and then.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Servings: 
18

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