Rice with Chicken and Seafood |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum NY |
| Recipe: |
Ingredients:
8 small clams, scrubbed
8 mussels, scrubbed
6 cups water
3 packets Chicken Bouillon
1/2 cup Olive Oil
1 3-4 lb. chicken
8 Chorizos, cut into 1/2 inch slices
8 cloves garlic, minced
3 cups Short Rice
1/2 can Tomato Sauce
1 packet Sazón Goya con Azafrán
1 tsp. Goya Adobo with Pepper
1 cup of peas
1 6 1/2 oz. jar of Pimientos, diced
Procedure:
In a saucepan, mix water and bouillon. Add clams and mussels and simmer until they open. Remove open clams & mussels with a slotted spoon and set aside, reserving broth. In a paella pan or 8-qt. Dutch oven, heat olive oil until very hot. Sauté shrimp 1-2 minutes and remove; sauté chicken until well-browned and remove; sauté chorizos until lightly browned and remove; set these aside.
Lower heat to medium, and sauté garlic until browned. Add uncooked rice and sauté for 1 minute. Add tomato sauce, Sazón, Adobo, and reserved broth; bring to a rapid boil, gently shaking and turning the pan so all ingredients heat evenly. Reduce heat to a gentle boil, and simmer until most of the liquid has been absorbed. Stir gently, and salt to taste. Add peas, shrimp, clams, mussels, chicken, chorizos and pimientos. Simmer until rice is done to desired consistency. Remove from heat and let sit for three minutes. Garnish with parsley and lemon wedges.
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