|From the Kitchen of "Chef" Norm
|Source (if known): Better Homes & Gardens New Dieter's Cook Book|
Serves 6 or 4 with leftover
1 1/2 pounds meat chicken pieces (breast halves, thighs and drumsticks)
1 cup chopped onion
Non stick spray coating
1 clove garlic
1, 14 1/2 oz can chicken broth
1, 7 1/2 oz can tomatoes cut up
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground saffron
1/8 to 1/4 teaspoon ground red pepper
1 cup long grain rice
1 medium green or sweet red pepper
1/2 pound medium shrimp, peeled and deveined
1 cup frozen peas
Rinse chicken, pat, dry. Remove & discard skin (optional). No chicken, use sausage or have with the chicken.
Spray a dutch oven with nonstick spray coating.
Add onion and garlic and cook over medium heat till onion is tender but not brown
Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper.
Cover and simmer for 15 minutes.
Stir in rice and add a little salt. Cover and simmer for 15 minutes more or till rice is nearly tender.
Meanwhile (or prep ahead of time) cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or till rice and chicken are tender and shrimp turns pink.
If using mussels, add about the same time as the shrimp.
Makes 6 servings.