Chicken and Shrimp Paella
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INGREDIENTS 1 pound chicken strips, 2 cups
1/2 cup dry white wine
1 tablespoon fresh lime juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1/2 pound Chorizo or other smoked sausage
1 cup chopped onion
1 cup chopped green bell pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) package Saffron Yellow Rice Mix
1 (16-ounce) can low sodium chicken broth, divided
1 pound peeled and deveined shrimp
1 (10-ounce) package frozen baby peasCombine the chicken strips, white wine, lime juice, Worcestershire and soy sauce in a bowl and set aside to marinate.
Place the olive oil in a large skillet with a tight-fitting lid. Heat over medium-high heat and add the smoked sausage, onions, and bell peppers. Sauté until vegetables are wilted and sausage begins to brown.
Drain the chicken strips over a bowl, reserve the marinade. Add the chicken to the sausage and vegetables, stirring until chicken begins to brown. Stir in the tomatoes, rice mix, 1 cup of chicken broth and reserved marinade.
Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes or until rice is almost tender. Stir occasionally, adding more chicken broth as necessary to keep rice from sticking to the bottom of the pan.
Stir in the frozen peas and shrimp. Cover and continue cooking until shrimp is cooked, about 5 minutes more. Serve immediately.
Makes 6 to 8 servings
NOTE - Serve the paella with a simple green salad tossed with your favorite vinaigrette. Sliced pineapple, kiwi, and other fruits topped with vanilla yogurt makes a nice, light dessert.