Recipe By : The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5
Serving Size : 6 Preparation Time :0:00
Categories : The Zen Of Cooking Chicken And Poultry
Seafood Pasta And Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Frying Chicken -- Cut Into 8 Pieces
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Lemon Juice
2 Cloves Garlic -- Minced
6 Tablespoons Canola Oil
2 Italian Sausage -- Cooked And Sliced
1 Cup Onion -- Chopped
1 Cup Green Pepper -- Chopped
2 Cups Rice -- Uncooked
1/2 Cup Tomato Sauce
3 1/2 Cups Boiling Water
Or Fish Stock Or Chicken Broth
1/2 Teaspoon Saffron
1 Cup Frozen Peas
1/2 Pound Raw Scallops
3 Medium Pimiento -- Sliced
Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice,
garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat
the remaining oil in a large deep skillet and brown the chicken. Add the
sausage, onions and green pepper. Cook over low heat for ten minutes,
stirring frequently. Add the rice; cook five minutes.
Mix in the tomato sauce and water or stock and saffron. Cover and cook over
medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover
and cook five minutes longer. Garnish with pimentos.
