Steve Petrone
TVWBB Platinum Member
Ingredients:
1/2 cup dry white wine
2 strips bacon
1/3 cup marinated artichokes
2 smoked and dried jalapenos
1 lb fresh shrimp
1 teaspoon paprika
1 teaspoon fresh ground black pepper
2 boneless chicken breasts
6 oz. cooked sausage (chorizo is traditional...you may sub. hot Italian...)
1 large chopped onion
4 garlic cloves
1 1/2 cup brown rice
2 cups low sodium chicken broth
1 14.5 oz. diced tomatoes with juice
6-8 sweet red or orange mini-peppers
2 cups frozen small peas
(saffron is traditional... 1/4 teaspoon of saffron threads are optional)
Preparation:
Heat oven to 400*.
Rub chicken with paprika, black pepper and dried jalapenos.
Fry bacon in large cast iron skillet. set aside bacon.
Saute onion and chopped garlic. Set aside.
Brown chicken about 4 minutes per side.. Cut breasts in strips and set aside.
Return onions and garlic to skillet. Add wine, broth and rice. Bring to a boil. Add all remaining ingredients except artichokes, peas and shrimp. Cover with foil and cook till near done in the oven for about 30 minutes.
Remove foil, stir in the peas and decorate the top with shrimp and artichokes. Cook uncovered in the oven for ten minutes... Enjoy!
1/2 cup dry white wine
2 strips bacon
1/3 cup marinated artichokes
2 smoked and dried jalapenos
1 lb fresh shrimp
1 teaspoon paprika
1 teaspoon fresh ground black pepper
2 boneless chicken breasts
6 oz. cooked sausage (chorizo is traditional...you may sub. hot Italian...)
1 large chopped onion
4 garlic cloves
1 1/2 cup brown rice
2 cups low sodium chicken broth
1 14.5 oz. diced tomatoes with juice
6-8 sweet red or orange mini-peppers
2 cups frozen small peas
(saffron is traditional... 1/4 teaspoon of saffron threads are optional)
Preparation:
Heat oven to 400*.
Rub chicken with paprika, black pepper and dried jalapenos.
Fry bacon in large cast iron skillet. set aside bacon.
Saute onion and chopped garlic. Set aside.
Brown chicken about 4 minutes per side.. Cut breasts in strips and set aside.
Return onions and garlic to skillet. Add wine, broth and rice. Bring to a boil. Add all remaining ingredients except artichokes, peas and shrimp. Cover with foil and cook till near done in the oven for about 30 minutes.
Remove foil, stir in the peas and decorate the top with shrimp and artichokes. Cook uncovered in the oven for ten minutes... Enjoy!