Southwestern Paella

Name: Southwestern Paella
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)

19 ingredients

11 steps

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)

Directions

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.