Chicken And Seafood Pilaf Recipe
Ingredients
1 broiler-fryer cut in serving-size pieces
1 large onion, chopped
1 clove garlic, minced
1 cup uncooked rice
6 small slices salami diced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon crushed saffron
1 can tomatoes
1 1/2 cups water
1 envelope instant chicken broth OR 1 chicken bouillon cube
1 pound fresh shrimps, shelled and deveined, OR 1 package (12 ounces) frozen deveined shelled raw shrimps
1 can (4 ounces) pimientos, drained and cut in large pieces
Directions
1. Pull skin from chicken pieces, if you wish. Place chicken, meaty side down, in a single layer on rack of broiler pan.
2. Broil, 4 inches from heat, 10 minutes; turn; broil 10 minutes longer, or until lightly browned; set aside for Step 4.
3. Pour drippings from broiler pan into a medium-size frying pan. Stir in onion and garlic; saute until soft; spoon into a 12-cup baking dish with rice, salami, salt, sugar, pepper and saffron.
4. Combine tomatoes with water and instant chicken broth or bouillon cube in same frying pan; heat to boiling, crushing bouillon cube, if used, with a spoon. Stir into rice mixture with shrimps. Arrange chicken and pimientos on top; cover.
5. Bake in moderate oven (350°) 1 hour, or until liquid is absorbed and chicken is tender. Garnish with parsley and serve with chopped green onions to sprinkle on top, if you wish.
2. Broil, 4 inches from heat, 10 minutes; turn; broil 10 minutes longer, or until lightly browned; set aside for Step 4.
3. Pour drippings from broiler pan into a medium-size frying pan. Stir in onion and garlic; saute until soft; spoon into a 12-cup baking dish with rice, salami, salt, sugar, pepper and saffron.
4. Combine tomatoes with water and instant chicken broth or bouillon cube in same frying pan; heat to boiling, crushing bouillon cube, if used, with a spoon. Stir into rice mixture with shrimps. Arrange chicken and pimientos on top; cover.
5. Bake in moderate oven (350°) 1 hour, or until liquid is absorbed and chicken is tender. Garnish with parsley and serve with chopped green onions to sprinkle on top, if you wish.
