Chicken Paella With Rice
|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|
In a 2-quart casserole combine chicken, sausage, pepper pieces, onion, and garlic.
Micro-cook, covered, on 100% power (HIGH) 7 minutes, stirring once.
Remove mixture from casserole, then separate chicken pieces from rest of mixture.
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.
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.