Caribbean Paella
Ingredients
Bijol
Green Peas
Green Pepper
Garlic
Tomato Sauce
Onion
Olive Oil
Chicken Breast
Salt and Pepper
Shrimp
White Rice
Red Snapper
Measurements
1 TEASPOON BIJOL
1 MEDIUM ONION
1 MEDIUM GREEN PEPPER CHOPPED
2 CLOVES GARLIC
¼ TSP. BLACK PEPPER
1/3 CUP OLIVE OIL
1 TEASPOON VINEGAR
2 CUPS CHICKEN BROTH
½ CUP TOMATOE SAUCE
1 CUP DRY WINE
1 LOBSTER TAIL (CUT IN PIECES)
1/3 LB. HAM (CUT IN PIECES)
1/3 LB.BONELESS PORK (CUT IN PIECES)
¼ CHICKEN CUT IN HALF
1 JUMBO CRAB CUT IN HALF
10 PEELED SHRIMPS
1 FISH FILET
1 CAN GREEN PEAS, DRAINED
1 CAN PIMENTOS
½ LB. RICE
SALT TO TASTE
Directions
PUT 1/3 CUP OF OLIVE OIL IN PAN TO FRY ALL MEAT AND FISH. ADD ONION, GREEN PEPPER AND GARLIC UNTIL SOFT. ADD TOMATO SAUCE, DRY WINE, CHICKEN BROTH, VINEGAR, BLACK PEPPER. COVER AND LET SIMMER UNTIL CHICKEN IS SOFT (20-25 MIN.). UNCOVER PAN AND POUR RICE, ADD BIJOL TO COLOR RICE YELLOW ADD SHRIMP, FISH AND MORE CHICKEN BROTH. ADD SALT, COVER AND COOK UNTIL RICE IS COOKED. POUR IT INTO SERVING BOWL AND GARNISH WITH GREEN PEAS AND PIMIENTOS. ENJOY.