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Ingredientes
- 2 x Chickens, (2 lb size) each cut into 8 pcs
- 1/2 c. Extra virgin olive oil
- 1 lb Lean pork, cut into 1 inch pcs
- 2 c. Minced onions
- 2 x Cloves garlic, crushed
- 1/4 tsp Black pepper
- 1 tsp Oregano
- 2 tsp Salt
- 2 c. Long grain rice
- 1/2 tsp Saffron
- 1 lb Italian sausage
- 2 med Sized tomatoes, minced
- 1 x Bay leaf
- 3 can (10 3/4 ounce.) condensed chicken broth
- 1Â 1/2 lb Large shrimp, shelled and deveined
- 1 pkt (10 ounce.) frzn peas
- 1/2 jar (4 ounce.) pimentos
- 2 x Lemons, cut into 8 wedges
Direcciones
- Wipe chicken with damp paper towel. In large skillet, heat extra virgin olive oil and brown chicken, 5 pcs at a time, till golden brown. Remove as it browns and set aside. Add in pork cubes to skillet. Brown well on all sides. Remove and set aside. Add in onion, garlic, pepper and oregano to drippings in skillet.
- Stir 5 min till onion is golden brown. Add in salt, rice, saffron and cook stirring about 10 min. Meanwhile in another skillet brown sausages on all sides, about 10 min. Drain sausages and throw away fat. Cut sausages into bite size pcs. Place chicken, sausage and pork in roasting pan.
- Heat oven to 375 degrees. Add in tomatoes, bay leaf, and chicken broth to rice mix and bring to a boil. Add in shrimp. Spoon proportionately over chicken, pork and sausages in pan. Bake, lightly covered with foil, 1 hour. Sprinkle peas over top without stirring (if mix seems to dry add in 1/2 c. water) and bake 20 min longer. To serve, turn onto round heated platter or possibly paella pan. Garnish with pimento and lemon wedges.
