22 Apr 2009
|Water||3 1⁄2 Cup (56 tbs)|
|Bouillon granules||2 Teaspoon (Chicken Flavored)|
|Canned tomatoes||8 Ounce, undrained|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried whole oregano||1⁄4 Teaspoon|
|Ground saffron||1⁄4 Teaspoon|
|Medium shrimp||1 Pound, peeled and deveined (Fresh)|
|Canned artichoke hearts||14 Ounce, drained and quartered|
|Frozen english peas||1 Cup (16 tbs), thawed|
|Hot cooked parboiled rice||1 Cup (16 tbs), cooked without salt or fat|
|Cooked and cubed chicken||3⁄4 Cup (12 tbs), cooked without salt|
Combine first 8 ingredients, bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until onion is tender.
Add remaining ingredients, bring to a boil.
Cover, reduce heat, and simmer 5 minutes or until shrimp are done.
Paella Stew Recipe