CHICKEN AND SHRIMP PAELLA |
| Name: |
SUE LOZANO |
| Base: |
FT BRAGG |
| Recipe: |
CHICKEN AND SHRIMP PAELLA
½ c olive oil
4 skinless, boneless chicken breasts, diced
1 can condensed onion soup
1 can condensed tomato soup
3 c water
5 cloves garlic, minced
1 tsp dried oregano
½ tsp turmeric
¼ tsp dried thyme
Salt & pepper to taste
2 c rice
32 oz. uncooked shrimp, peeled and deveined
1 large red bell pepper, cut in strips
1 large green bell pepper, cut in strips
Heat the oil in a paella pan, add the chicken, and cook until browned on all sides. Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt and pepper and cook, covered for 15 minutes.
Mix the rice, shrimp, bell peppers, and cook covered for 25 minutes or until all the liquid has been absorbed, the shrimp is cooked, and the rice is tender. Uncover, allow the paella to cool, and serve.
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