Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 (3 pound) ready to eat chicken, cut up
- 5 c. water
- 2 carrots, sliced length ways
- 2 onions, quartered
- 1 celery stalk with leaves
- 3 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 c. long grain uncooked rice
- 2 cloves garlic
- 1/4 c. extra virgin olive oil
- 1/4 c. diced pimento
- 1/2 teaspoon oregano
- 1/4 teaspoon Spanish saffron
- 1 pkg. frzn artichoke hearts, thawed
- 2/3 pound shelled raw shrimp
- 1 (10 1/2 ounce) can clams
Direcciones
- Place chicken in Dutch oven; add in water, carrots, onion, salt, pepper. Bring to boil; reduce heat, cover; simmer 1 hour or possibly till tender. Remove chicken; bone and cut up meat. Strain stock; save 4 cups.Fry rice and garlic in extra virgin olive oil over medium heat, stirring constantly till rice is browned (about 10 min). Add in stock, pimento, oregano and saffron. Cover, cook over low heat for 15 min. Add in chicken and last 3 ingredients (artichokes, shrimp and clams). Bring to boil, cover, cook over very low heat 15 min. Serves 6.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 12 servings | |
| Calories 701 | |
| Calories from Fat 322 | 46% |
| Total Fat 35.82g | 45% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 943mg | 39% |
| Potassium 256mg | 7% |
| Total Carbs 83.44g | 22% |
| Dietary Fiber 2.2g | 7% |
| Sugars 37.86g | 25% |
| Protein 10.41g | 17% |
