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Full Online Book HomeLearning KitchenPoultry - Chicken - Paella Recipes By Pepe
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Poultry - Chicken -  Paella Recipes By Pepe Post by :mindout Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1047

Click below to download : Poultry - Chicken - Paella Recipes By Pepe (Format : PDF)

Poultry - Chicken - Paella Recipes By Pepe

3 Tbsp cooking oil
1 fryer chicken (about 3 lbs), cut into quarters
3/4 cup raw rice
1 clove garlic, finely chopped
2 tsp salt
1 jar (16 oz) spaghetti sauce
1 cup beef bouillon
1/2 lbs sweet Italian sausage
1/2 lbs shrimp, raw deviened and shelled
1 pkg (10 oz) frozen peas

Preheat the oven to 400F.

Heat the oil in a skillet. Add the chicken and brown well. Put browned chicken in a 3 quart casserole.

Add the rice and garlic to the skillet and cook until the rice is golden. Add to the casserole alone with salt, spaghetti sauce and bouillon. Be sure the rice is covered with liquid. Cover and bake for 30 minutes.

While rice and chicken are baking, cut the sausage into pieces and brown is the skillet. Add the sausage, raw shrimp and frozen peas, broken into pieces, to the casserole. Cover. Reduce heat to 350F. Bake 40 minutes longer. Makes 4 servings.


1 Tbsp vegetable oil
1 lbs boneless skinless chicken breasts, cut in half
1 tsp salt
1/4 tsp black pepper
1/2 lbs medium shrimp, shelled and deveined
1 large onion, coarsely chopped
1 large sweet green pepper, cored, seeded and chopped
4 cups chicken stock
1 can (141/2 oz) whole tomatoes
2 cloves garlic, pressed
pinch of saffron
2 cups converted rice
1 pkg (10 oz) frozen peas
2 oz Canadian bacon, chopped
8 clams in shell, scrubbed clean
8 mussels in shells, scrubbed clean

In a 5 quart Dutch oven, heat 1 1/2 teaspoons of vegetable oil over medium high heat. Sprinkle chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Add the chicken to the pot and saute until browned on all sides. Remove the chicken and place on paper towels to drain.

Add the shrimp to the pot, saute until pink and curled, about 2 minutes. Remove the shrimp to paper towels to drain. Cover and keep both the chicken and shrimp warm.

Reduce the heat to medium. Add the remaining vegetable oil. Add the onion and green pepper. Saute until softened. Add the stock, tomatoes, garlic and saffron to the pot. Bring to a boil. Add the rice, chicken, remaining salt and pepper. Reduce heat to low and simmer, covered for 15 minutes or until most of the liquid is absorbed and the rice is tender. Stir in the peas and Canadian bacon.

Press clans and mussels into top of paella. cover and steam 5 to 8 minutes or until the clams and mussels are open. Discard any unopened shellfish. Add the shrimp and serve immediately.


2 Tbsp olive oil
1/4 cup red bell pepper, coarsely diced
1/4 cup onion, coarsely diced
1 Tbsp garlic, chopped
1/2 cup andouille sausage, diced
1 Tbsp thyme, chopped
1/2 lbs clams or small cockles
1/2 lbs black mussels
1/2 lbs shrimp peeled and cleaned
1/2 lbs cooked chicken meat, shredded
3/4 cup clam juice
2 cups saffron rice (look up)
2 Tbsp parsley, chopped
1 tsp basil, chopped
1 tsp rosemary, chopped
salt to taste
pepper to taste

Heat a large saucepan. Add the olive oil, peppers, onions, garlic, sausage and half the thyme, sauteing for 3 to 5 minutes. Add clams or cockles and mussels, cover and cook until the first shellfish begin to open. Add the shrimp and cover again, cooking for 1 minute. Add the chicken, stir and then add the clam juice. Cover and cook for 1 minute. Add cooked saffron rice, cover again and cook for 2 more minutes. Remove cover and sprinkle with herbs, including the remaining thyme. Season to taste. Fluff the paella and serve in a large bowl. Makes 4 servings.

Paella Fiesta

2 Tbsp olive oil
1/2 tsp saffron threads
3 skinless boneless chicken breast halves, cut into 1/2 inch strips
1/2 lbs cooked shrimp
5 garlic cloves, chopped
1/2 cup roasted red peppers, drained and cut into strips
2 onions, chopped
1/2 cup frozen tiny peas
1/4 tsp hot red pepper flakes
1/4 cups fresh parsley, chopped
11/2 cups rice
zest from 1 lemon
4 cups chicken stock

Heat oil in large non stick skillet over medium high heat. Add chicken and cook until lightly browned but cooked through, remove to plate. Add garlic, onion, and red pepper flakes and cook for 2 minutes. Add rice and stir. Add chicken stock and saffron. Bring to a boil. Cover, reduce heat and cook for about 20 minutes or until liquid is absorbed and rice is tender, stirring occasionally. Add about 1/4 cup more stock if rice is too firm and continue cooking, covered. Stir in chicken, shrimp, roasted red peppers, peas, parsley, and lemon zest. Cook, stirring, uncovered.
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Source: Posted by LladyRusty Tuesday, 30 January 2001, at 4:00 am - From: P. F. Chang's, Roseville, California - Executive Chef D.J. Cheeks 10 oz. chicken breast Potato starch Canola oil 3 T. oil back into hot wok 1 tsp. garlic* 1/4 C. green onions 1 tsp. chili paste * 1 oz. house white sauce (chicken stock with a touch of oyster sauce) 1 oz. Chang's Sauce (sugar and vinegar combined) 2 tsp. sesame oil 1 T. cornstarch Diced chicken breast lightly coated with potato starch Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to