PAELLA
Serves 4-6
3 Tbsp olive oil
2 Tbsp butter
1 boneless chicken breast half
paprika
3 garlic cloves, minced
6 green onions, slice on the diagonal
1 red bell pepper, chopped
6 oz can black olves, sliced
8 oz button mushrooms, sliced
2 roma tomatoes, peeled and chopped
1 cup cubed ham
juice of 1 lemon
1 tsp. fresh thyme
2 tsp. dried oregano
1 Tbsp chopped fresh cilantro, plus more for garnish
salt and pepper to taste
1 cup dry vermouth or dry white wine
1 lb. medium raw shrimp, peeled and deveined
1 cup uncooked minute rice
2 cups chicken broth
1. Heat oil and butter in saute pan. Sprinkle chicken breast with paprika and saute over med heat until cooked through and browned, about 8 minutes total. Remove chicken from pan, let rest and cube.
2. Add garlic to pan and saute 1 minute on low heat. Add olives, mushrooms, chicken, ham and lemon juice, stir well to combine. Sprinkle with thyme, oregano, salt and pepper. Pour wine into skillet and stir. Place shrimp in pan around edge. Make a hollow in the center of pan and pour rice into it.
3. Pour chicken broth over rice slowly. Stir only to moisten rice. Cover and simmer 20 minutes or just utnil rice is done. Garnish with chopped cilantro.