Saturday, March 9, 2013


 Omg, this smelled so good while cooking.  I expected it to be decent but I was pleasantly surprised to REALLY like it.  Hubs liked it too. 

 i used mussels this time instead of shrimp and I didn't use onion..even though i took a picture of it. lol.

First i cooked the pork chorizo because its important chorizo is cooked all the way through.
In a separate bowl i mixed the uncooked Spanish rice, chicken broth, olives and smoked paprika.  I didnt use roasted red peppers this time.. but I'm sure it would have made it look pretty.  While chorizo is cooking cut your chicken thighs to bite size pieces.

 Once the chorizo was done I added the bowl of other ingredients to the pan. Stir. Place chicken and rinsed  shrimp or mussels in the skillet.  Cover with lid or foil and cook for 30 min until rice is done.


1 box Spanish rice mix
1 1/2 cups chicken broth
6 peeled large shrimp (or mussels)
2 skinless chicken thighs
2 oz chorizo
1/4 cup pimento stuffed olives
1/4 cup roasted pepper strips (optional)
1/2 tsp smoked paprika
Olive oil

First cook your Chorizo in a large skillet add a little olive oil if the chorizo isn't producing any.. Combine 1 cup uncooked Spanish rice mix, 1 1/2 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika cover with lid or seal the pan in foil. Cook over medium-high heat, 30 minutes. 

 Here are pictures of the same dish but made with shrimp instead of mussels

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