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Add a photoRaciónes: 10
Ingredientes
- 1/4 c. Extra virgin olive oil
- 2 x Fryers, cut in serving pieces.
- 2 tsp Salt
- 6 x Chorizo links
- 4 c. Uncooked rice
- 2 tsp Garlic, chopped
- 1 lrg Onion, minced fine
- 1 lrg Bell pepper, minced fine
- 1/4 tsp Mexican saffron, crumbled
- 6 c. Chicken stock (or possibly more)
- 6 lrg Ripe tomatoes,peel,chop
- 1 pkt Frzn green peas
- 4 ounce Pimento strips (sm. jar)
Direcciones
- Pour oil into a large heavy fying pan and heat to med-high temp. Add in the chicken pieces. and sprinkle with salt. You may need to fry part at a time.
- Add in more oil if needed. Brown each pc. and transfer to lge. baking dish.
- In same oil, brown chorizo links-remove to baking dish, spacing between chicken pieces. Add in half the rice in even layer. In same fat, saute/fry garlic, onion and bell pepper, stirring to cook proportionately. When vegs. are limp, distribute proportionately over top of the chicken, sausage and rice, then spoon remaining rice over the top. Add in saffron to chicken stock and mix well.
- Pour over rice. Add in the minced tomatoes. Cover tightly and bake at 350 F. for 1 1/2 hours. DON'Tablespoons PEEK!!!
- Meantime, slightly cook green peas with a healthy pinch of baking soda and keep hot in the pan. Check to be sure rice is fluffy and chicken pcs well done. If not, bake a little longer. For service transfer to another dish, if you like, and garnish with liquid removed green peas and pimento strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 671g | |
| Recipe makes 10 servings | |
| Calories 1075 | |
| Calories from Fat 516 | 48% |
| Total Fat 57.36g | 72% |
| Saturated Fat 16.8g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 1349mg | 56% |
| Potassium 1156mg | 33% |
| Total Carbs 70.99g | 19% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.57g | 4% |
| Protein 64.06g | 102% |
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