11 October 2008

Calcium 145 mg, Magnesium 100 mg
Yield : 10 Servings

Ingredients :
2 tbsp dried oregano
3 cloves garlic, minced
salt
ground black pepper
4 tbsp olive oil
1 1/2 pound boneless, skinless chicken thighs
2/3 pound low-fat chorizo sausage or other spicy sausage
1 1/2 large onion, chopped
1 1/2 green bell pepper, chopped
1 1/2 red bell pepper, chopped
1 cup diced, canned tomatoes with their juices
2 1/2 cups long grain rice
4 cups low-sodium chicken broth
2/3 tsp saffron threads
2 pound medium shrimp, peeled and deveined
2 dozen cherrystone clams, scrubbed
2 pounds mussels, scrubbed
2 cups (1 package) frozen peas


Preparations :
  • Combine the oregano, garlic, salt and pepper with 2 tbsp of olive oil and rub the chicken with it.
  • Heat 2 tbsp of olive oil in a deep skillet over moderate heat.
  • Brown the chicken lightly on both sides.
  • Add the chorizo, onion, green and red peppers and cook until the vegetables are soft, about 12 minutes.
  • Add the tomatoes and rice and cook 5 minutes more.
  • Add the chicken broth and saffron, mix well, cover with foil and cook until the liquid is almost absorbed, about 15 minutes.
  • Add the shrimp, cherrystones, mussels and peas.
  • Cover and cook until the mussels and clams are opened, about 10 minutes more.

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