Paella Criolla

Name: Paella Criolla
Ingredients: 3 tablespoons vegetable oil divided; 3/4 pound boneless skinless chicken breast halves; 6 ounces chorizo sausage chopped; 1 onions small, chopped; 2 green bell pepper, slice; 1 zucchini; 10 ounces whole okra frozen, thawed and halved diagonally; 1 tablespoon chipotles in adobo; 1 cup regular or convert rice; 6 teaspoons knorr tomato bouillon with chicken flavor; 2 cloves garlic; 3/4 pound uncook medium shrimp, peel and devein; 2 cups water

13 ingredients

4 steps

Ingredients

3 tablespoons vegetable oil divided
3/4 pound boneless skinless chicken breast halves
6 ounces chorizo sausage chopped
1 onions small, chopped
2 green bell pepper, slice
1 zucchini
10 ounces whole okra frozen, thawed and halved diagonally
1 tablespoon chipotles in adobo
1 cup regular or convert rice
6 teaspoons knorr tomato bouillon with chicken flavor
2 cloves garlic
3/4 pound uncook medium shrimp, peel and devein
2 cups water

Directions

1

Heat 1 tablespoon oil in 12-inch nonstick skillet, over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until golden. Remove chicken and set aside. Season shrimp with 1 tablespoon Bouillon. Add shrimp to same skillet and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Remove shrimp and set aside.
2

Season chicken with 1 teaspoon Knorr(R) Tomato Bouillon with Chicken flavor.
3

Heat 1 tablespoon oil in same skillet and cook red peppers, squash, and 1 teaspoon Bouillon, stirring occasionally, 6 minutes or until golden. Remove vegetables and set aside.
4

Heat remaining 1 tablespoon oil in same skillet and cook chorizo, onion and chipotle over medium heat, stirring occasionally, 4 minutes or until golden. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add garlic and cook, stirring frequently, 1 minute. Add water and remaining 1 teaspoon Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 15 minutes. Stir in okra and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until rice is tender. Return chicken, shrimp and vegetables to skillet and heat through.