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1
Note: If starting with raw chicken, use only breast meat as dark meat will not have time to completly cook. If using chorizo, cook in a side skillet.
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2
Rinse frozen shrimp to release any built up ice and set aside in colander.
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3
In large 5 qt skillet or saute pan, add olive oil and heat on medium-low.
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4
When well heated, add garlic and cook 2-3 minutes.
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5
Add chicken, cook 3-4 minutes, stirring frequently.
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6
Add onion, red bell pepper and cook until veggies are tender and chicken is no longer pink. Veggies should have cooked down making a thick garlic olive oil sauce.
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7
Add rice, stir frequently while toasting rice, about 4-5 minutes.
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8
Sprinkle oregano, turmeric (saffron), lemon zest, paprika, crushed red pepper flakes over chicklen mixture and fold in seasoning.
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9
Add bayleaf, chicken stock, pre-cooked sausage/pork/ham, stirring until seasoning is well distributed.
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10
Add roma tomatoes, folding in lightly.
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11
Cover with lid and simmer for 15 minutes on med-low.
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12
Taste test for salt & pepper and add if needed.
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13
Add green peas & parsley, folding in, recover with lid and simmer 5 minutes. (Add more stock or water if needed, but recipe should be fine).
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14
Fold in pre-cooked shrimp, cover, and allow to simmer 5-7 minutes until heated through.
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15
Remove bayleaf and throw away.
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16
Serve hot directrly from pan or large pasta serving dish.
