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Categories:
chicken breasts pork tenderloin olive oil onion tomatoes bell peppers saffron regular uncooked rice low-fat chicken broth water paprika salt fresh ground pepper cayenne pepper baby peas hearts pimientos shrimp fish
Viewed: 27 - Published at: 3 months agoIngredients
- 3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs
- 2 -3 lbs pork tenderloin
- 1/2 cup olive oil
- 1 large onion, peeled and diced
- 6 medium tomatoes, diced
- 2 bell peppers, diced
- 2 tablespoons mexican saffron
- 3 cups regular uncooked rice
- 4 cups low-fat chicken broth
- 4 cups water
- 3 tablespoons paprika
- 2 tablespoons salt
- 1 1/2 teaspoons fresh ground pepper
- 1/2 teaspoon cayenne pepper
- 1 (10 ounce) package frozen baby peas, unthawed
- 1 (15 ounce) jar artichoke hearts, drained and halved
- 1 (8 ounce) jar sliced pimientos, drained
- 12 ounces shrimp, peeled and deveined (optional)
- 1 lb fish, cut into bite-sized pieces (any kind of white fish) (optional)
Method
- Cut the chicken pieces and the pork into bite-sized pieces.
- Heat olive oil in a heavy kettle or Dutch oven over medium high heat and brown chicken and pork in small batches; remove from kettle and set aside.
- Add onions, tomatoes, and bell pepper and cook over medium heat until onion is tender but not browned.
- Take about a cup of broth , put it in a small sauce pan, add the Mexican saffron and bring to a boil to release the saffron's goodness and color.
- Place this and the rest of the liquid in the kettle, stir in the rice,add the spices,the chicken and pork and bring to a boil.
- Cover tightly, reduce heat, and simmer for 25 minutes.
- Stir in peas.
- If you wish to add the shrimp and fish, stir that in at this point.
- Cover tightly and simmer 15 minutes longer.
- Then carefully stir in artichoke hearts.
- Serve on a large platter and garnish with the pimentos.
