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Chicken Paella With Rice

Microwaverina's picture
Ingredients
  Chicken drumsticks 1 Pound (4 In Number)
  Chorizo sausage/Italian sausage link 4 Ounce, sliced
  Sweet pepper 1 Small, cut into 3/4-inch pieces to make 1/2 cup (Red / Green)
  Onion 1 Small, chopped to make 1/4 cup
  Garlic 2 Clove (10 gm), minced
  Hot water 1 Cup (16 tbs)
  Long grain rice 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Saffron thread 1⁄8 Teaspoon, crushed
  Bottled hot pepper sauce 3 Dash
  Carrots 2 Medium, thinly sliced to 1 cup
  Frozen peas 1 Cup (16 tbs)
  Canned shrimp 4 1⁄2 Ounce, drained, rinsed (1 Can)
  Pitted ripe olives 1⁄4 Cup (4 tbs), sliced
  Cherry tomatoes/1 small tomatoes 6 , halved or cut into thin wedges, when small
Directions

In a 2-quart casserole combine chicken, sausage, pepper pieces, onion, and garlic.
Micro-cook, covered, on 100% power (HIGH) 7 minutes, stirring once.
Drain.
Remove mixture from casserole, then separate chicken pieces from rest of mixture.
Set aside.
In the same casserole stir together water, uncooked rice, bouillon granules, saffron, and, if desired, hot pepper sauce.
Micro-cook, covered, on 100% power (HIGH) 4 to 5 minutes or till boiling.
Stir in sausage mixture and carrots.
Arrange chicken atop.
Micro-cook, covered, on 50% power (MEDIUM) 15 minutes or till rice is tender, rotating the casserole once.
Thaw peas.
Arrange peas, shrimp, and olives atop chicken.
Top with tomatoes.
Micro-cook, covered, on 100% power (HIGH) about 2 minutes or till heated through.
To serve, toss gently together.
Garnish with lemon wedges, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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