Friday, 24 March 2017


1 (15 oz) can fire roasted, diced tomatoes
1 (16 oz) bag peeled shrimp
1 teaspoon paprika (plus more as desired)...
salt and black pepper
2 kg boneless, skinless chicken thighs, cubed
2 large links of chicken andouille sausage, sliced 1/4 inch thick
2 tablespoons olive oil (plus more as needed)
1 medium yellow onion, diced
2 large garlic cloves, minced or crushed
1 large pinch saffron threads
1.5 cup bomba rice (you can sub arborio or valencia)
1 cup white wine
2 cups chicken broth
Serve with lemon wedges and freshly chopped Italian parsley
1. Over a medium campfire, equipped with grill, heat a tablespoon of olive oil in a 13.5 inch pan. Add sausage and chicken thighs. Cook through, then remove with slotted spoon (retain the juices).
2. Add more olive oil to the pan, then add diced onion. Cook until soft. Add garlic and a teaspoon of salt, paprika, and large pinch of saffron threads. Coat evenly. Add the can of diced tomatoes, with juice, and stir to coat.
3. Add bomba rice, stir until evenly coated with spices and tomatoes. Add wine and let simmer for a minute or two, until about half of it cooks out. Add chicken broth. Don’t touch from here on out! Let it simmer for 12-15 minutes, rotating the pan occasionally. Add an additional splash of broth if you find that it is cooking too quickly out of the pan.
4. Add the chicken and accumulated juices in an even layer. Press into the rice a bit, using the back of long tongs. Add shrimp in an even layer and continue to cook for about 10 minutes longer. If it’s not cooking, cover – carefully – with foil.
5. Remove the pan from the fire, and carefully cover with foil. It will be HOT. Let it rest for 5 minutes.
Serve with fresh (Italian) parsley and lemon wedges.

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