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Friday, October 7, 2011

food

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Skillet Chicken and Shrimp paella


1 tbsp oil


1 oz or 75 g chicken breasts


1/ cup chopped onion


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tsp garlic


About 10oz or 00 ml chicken stock


1 1/4 cups or 00 l rice


1 tsp oregano


1/ tsp paprika


1/ tsp salt


1/4 tsp pepper


1/4 tsp ground turmeric or saffron


1 cup sliced red peppers


1 cups snow peas cut into bite size pieces or use frozen peas


8oz or 50g cooked large shrimp (tinned would do if you had them


1. In large frying pan heat tsp oil over medium heat. Add chicken and cook until browned and no longer pink inside. Remove from pan and set aside


. In the same pan heat remaining oil over medium high heat. Add onions and reduce heat to medium and cook for to 4 minutes or until softened but not brown. Add garlic, broth, water tomatoes, rice, oregano, paprika, salt pepper and turmeric; bring to a boil. Reduce heat and simmer covered for 15 minutes


. Add red peppers and simmer covered for 4 to 5 minutes or until rice is tender. Stir in snow peas, cooked chicken and shrimp; simmer uncovered for to minutes or until heated through


4. In large frying pan heat tsp oil over medium heat. Add chicken and cook until browned and no longer pink inside. Remove from pan and set aside


5. In the same pan heat remaining oil over medium high heat. Add onions and reduce heat to medium and cook for to 4 minutes or until softened but not brown. Add garlic, broth, water tomatoes, rice, oregano, paprika, salt pepper and turmeric; bring to a boil. Reduce heat and simmer covered for 15 minutes


6. Add red peppers and simmer covered for 4 to 5 minutes or until rice is tender. Stir in snow peas, cooked chicken and shrimp; simmer uncovered for to minutes or until heated through





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