Ingredients
Scale
- 2 tablespoons of olive oil (you can also use another oil, such as canola or vegetable)
- 2 sausages, ideally a little bit spicy
- 8 pieces of chicken
- Salt and pepper to taste
- 1 tablespoon of unsalted butter
- 1½ cups of finely chopped onion
- 2 red peppers, seeded and cut into strips
- 2 cups of celery, chopped into small pieces
- 1 cup of chopped tomato
- 2 tablespoons of jalapeno pepper, chopped into small squares
- 1 tablespoon of minced garlic
- 2 tablespoons of tomato paste
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- ½ teaspoon of cayenne pepper
- 1 cup white wine
- 5 cups of chicken broth
- 3 cups of long grain rice
- 3 bay leaves
- 16 units of shrimp
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped green onion
- Juice of one lemon
Instructions
- In a frying pan with two tablespoons of oil, fry the sliced sausages until golden brown. Once ready, place in a dish and set aside.
- In the same pan, fry the chicken pieces until golden brown on both sides.
- Remove from pan and set aside.
- Then, in the same pan with the remaining oil, add the butter and fry the onion, red peppers, celery, salt and pepper. Cook for about 5 minutes over medium heat.
- Add the tomatoes, jalapeno peppers, garlic, tomato paste, oregano, thyme, cayenne pepper and salt again, cook for about 3 minutes. Add the chicken broth, rice, sausages, chicken pieces and bay leaves. Cover with a lid and cook for 20 minutes over low heat.
- After that time, add the shrimp, cover and cook 5 minutes more.
- Turn off the heat and stir in the chopped parsley, green onion, and lemon juice.
- Cover and let it stand for about 15 minutes.
- When serving, add a little more chopped parsley.
- Prep Time: 25 mins
- Cook Time: 50 mins