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Ingredientes
- 1 lb Fresh medium shrimp
- 1/4 med Onion
- 1 x Lime, halved
- Salt
- 1/2 c. Extra virgin olive oil
- 1/2 c. Lime juice
- 1 Tbsp. Dry white wine
- 2 x Cloves garlic, mashed
- 1 sm Onion, thinly sliced
- 2 x Fresh or possibly canned Jalapeno chiles, cut into thin strips
- 1 x Tomato, minced
- 8 x -(up to)
- 10 x Green olives stuffed with pimento, minced
- Fresh grnd black pepper
- Sugar (optional)
- 2 tsp Minced cilantro
- 3 x -(up to)
- 4 lrg Avocados
- Finely minced cilantro for garnish
- Lettuce leaves
- 2 x Egg yolks
- 3 x Cloves garlic, mashed to a paste
- 1/2 c. Extra virgin olive oil
- 2 tsp Each lime juice and white wine
Direcciones
- Rinse the chicken pcs and pat completely dry with paper toweling.
- Sprinkle with salt and freshly grnd black pepper. Set aside. In a large, flame-proof casserole dish or possibly a large pot suitable for table service, heat the oil and garlic clove over moderate heat till the garlic begins to turn brown. Remove the garlic and throw away. Add in to the warm oil the chicken, pork, and ham. Cook till browned proportionately, about 10 min. Remove the chicken and set aside. To the pork and ham, add in the minced onion, bell pepper, and garlic. Saute/fry till the onion is translucent/soft and the pepper soft, about 5 min. Add in the rice, stirring well to absorb liquids. Stir in the tomato paste. Add in the saffron water, the white wine, and the boiling water. Add in salt, about 2 tsp., and fresh grnd black pepper, about 1 teaspoon to taste.
- Rinse the chicken pcs and pat completely dry with paper toweling.
- Sprinkle with salt and freshly grnd black pepper. Set aside. In a large, flame-proof casserole dish or possibly a large pot suitable for table service, heat the oil and garlic clove over moderate heat till the garlic begins to turn brown. Remove the garlic and throw away. Add in to the warm oil the chicken, pork, and ham. Cook till browned proportionately, about 10 min. Remove the chicken and set aside. To the pork and ham, add in the minced onion, bell pepper, and garlic. Saute/fry till the onion is translucent/soft and the pepper soft, about 5 min. Add in the rice, stirring well to absorb liquids. Stir in the tomato paste. Add in the saffron water, the white wine, and the boiling water. Add in salt, about 2 tsp., and fresh grnd black pepper, about 1 teaspoon to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 252 | 79% |
| Total Fat 28.4g | 36% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 83mg | 3% |
| Potassium 335mg | 10% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.42g | 1% |
| Protein 10.35g | 17% |
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