Southwestern Paella Recipe

Name: Southwestern Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs; 2 -3 lbs pork tenderloin; 1/2 cup olive oil; 1 large onion, peeled and diced; 6 medium tomatoes, diced; 2 bell peppers, diced; 2 tablespoons mexican saffron; 3 cups regular uncooked rice; 4 cups low-fat chicken broth; 4 cups water; 3 tablespoons paprika; 2 tablespoons salt; 1 1/2 teaspoons fresh ground pepper; 1/2 teaspoon cayenne pepper; 1 (10 ounce) package frozen baby peas, unthawed; 1 (15 ounce) jar artichoke hearts, drained and halved; 1 (8 ounce) jar sliced pimientos, drained; 12 ounces shrimp, peeled and deveined (optional); 1 lb fish, cut into bite-sized pieces (any kind of white fish) (optional)

Servings: persons

3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs
2 -3 lbs pork tenderloin
1/2 cup olive oil
1 large onion, peeled and diced
6 medium tomatoes, diced
2 bell peppers, diced
2 tablespoons mexican saffron
3 cups regular uncooked rice
4 cups low-fat chicken broth
4 cups water
3 tablespoons paprika
2 tablespoons salt
1 1/2 teaspoons fresh ground pepper
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen baby peas, unthawed
1 (15 ounce) jar artichoke hearts, drained and halved
1 (8 ounce) jar sliced pimientos, drained
12 ounces shrimp, peeled and deveined (optional)
1 lb fish, cut into bite-sized pieces (any kind of white fish) (optional)

1
Cut the chicken pieces and the pork into bite-sized pieces.
2
Heat olive oil in a heavy kettle or Dutch oven over medium high heat and brown chicken and pork in small batches; remove from kettle and set aside.
3
Add onions, tomatoes, and bell pepper and cook over medium heat until onion is tender but not browned.
4
Take about a cup of broth , put it in a small sauce pan, add the Mexican saffron and bring to a boil to release the saffron's goodness and color.
5
Place this and the rest of the liquid in the kettle, stir in the rice,add the spices,the chicken and pork and bring to a boil.
6
Cover tightly, reduce heat, and simmer for 25 minutes.
7
Stir in peas.
8
If you wish to add the shrimp and fish, stir that in at this point.
9
Cover tightly and simmer 15 minutes longer.
10
Then carefully stir in artichoke hearts.
11
Serve on a large platter and garnish with the pimentos.

2027

kcal

Calories

Fat

129

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs, 2 -3 lbs pork tenderloin, 1/2 cup olive oil, 1 large onion, peeled and diced, and more.

Yes, Southwestern Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Paella

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