Prep 1 hr 30 mins
Cook 30 mins
My version and not hardly an original Paella recipe, but pretty darn good. Can be frozen after cooking.
- 59.14 ml olive oil
- 1360.77 g chicken, cut-up, bone-in
- 59.14 ml water
- 4.92 ml oregano
- 1 large onion, chopped
- 2 garlic cloves, minced
- 7.39 ml parsley, minced
- 1 seeded jalapeno, minced (optional)
- 473.18 ml long-grain rice
- 2.46 ml turmeric
- 44.37 ml butter
- 946.36 ml chicken broth
- scant 1/2 teaspoon salt
- 453.59 g shrimp, cooked and cleaned (can cook in microwave, see note below)
- 226.79 g smoked sausage, sliced thin
- 113.39 g ham, diced small
- salt and pepper
- Season cut-up chicken with salt and pepper to taste. (I cut breasts into smaller pieces).
- Heat olive oil; add chicken and brown on all sides.
- Add 1/4 cup water and oregano; cover and cook until chicken is tender, about 30 minutes.
- Remove chicken and set aside.
- Saute onion and garlic in pan drippings until tender. Stir in parsley and jalapeno.
- In another pot with tight fitting lid, melt butter; add rice and turmeric; saute over low heat for 5 minutes.
- Add chicken broth and salt; bring to a boil; cover and cook over low heat 17 minutes.
- Add onion and garlic; mix together.
- Arrange in layers in a 4 quart casserole the rice, chicken, shrimp, sausage and ham.
- Bake 350 degree oven about 30 minutes.
- Note: Shelled raw shrimp can be cooked in the microwave. Place shrimp in a microwavable bowl, uncovered and microwave full power for approximately 4 minutes; stirring half way inbetween just until they turn pink. Let stand for 2 minutes. Do not over cook.
I cut the recipe in half, but still came out terrific. I used little smokies cut in half, because I didn't have any smokd sausage, used hot peppers from the garden, no jalapenos, chicken tenders, cut into be sized pieces and no ham. It was not too spicy, but enough to let you know it was there. Made for 123 Hit Wonders. Thanks for posting.
DH stole the recipe for his "5 Stars - You Gotta Make This Again" file. Very tasty, but not too spicy for my MIL. This takes time, but it is worth it. I caught myself before I automatically skinned and deboned the chicken per usual. This recipe relies on the chicken fat to make an intense fond. If it has chicken, shrimp, andouille sausage and ham, you know it is decadent and it has to be Creole rather than Cajun. This differs from a Jambalaya by the spices; this is milder than the "dirty" roux of Cajun cooking. This recipe says "I love you or else I wouldn't have gone through all this. You Rate." Yes, we deserve this. Thank you for sharing this recipe, gailanng! Made for Please Review My Recipe.