Southwest Paella

Course : Chicken
Serves: 6
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2 large chickens -- cut serving pieces
2 teaspoons salt
1 teaspoon paprika
1 cup flour
1/2 cup oil
1/2 cup water
1 pound ham -- cut bite-size pieces
1 medium onion -- chopped
1 cup bell pepper -- chopped
2 medium tomatoes -- cut in wedges
4 tablespoons vegetable oil
3 cups rice -- preferably italian
32 ounces peas; drain -- save juice

Preparation / Directions:

x Chicken stock 1/2 ts Saffron 2 ts Hot pepper sauce x Salt 1 lb Cooked shrimp, clams, -mussels or scallops 2 oz Jar sliced pimiento Early in the day, shake chicken in bag containing mixture of salt, paprika and flour; brown floured chicken well in two skillets with 1/4 cup oil in each; add 1/4 cup water to each skillet and cook chicken 30 minutes; remove chicken and brown ham in remaining oil; set aside; later in the day in clean skillet, saute onion, bell pepper and tomatoes in 4 tablespoons oil until onion is yellow; remove and brown rice in remaining oil, adding more oil if needed; when brown, add onion mixture, liquid from peas plus chicken broth or water to make 6 cups, saffron, hot pepper sauce and salt; cook rice until just underdone; place rice in large flat container and arrange chicken and ham on top; cover and cook in a 325~F oven about 30 minutes, watching rice; uncover, scatter peas, seafood and pimiento over rice; heat throughly and serve.

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