Author Notes
When I was in culinary school we tweaked the recipe our teacher gave us and came up with this. I think you'll love it! —lorinda_strawn
Ingredients
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4
chicken thighs, boneless
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to taste
salt
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to taste
freshly ground black pepper
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2 ounces
olive oil
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1
onion meium dice
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2 tablespoons
garlic chopped
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1
red bell pepper, medium dice
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1
green bell pepper, medium dice
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12 ounces
long grain rice
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26 ounces
chicken stock, hot
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4 ounces
chorizo
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12
clams, scrubbed
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16 -20
count shrimp
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1
lobster, cut up
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12
mussels, debearded and scrubbed
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1
lemon zest
Directions
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Season the chicken with salt and pepper. Pan fry it in the oil, browning it well. Cooking till done. Remove the chicken and set aside.
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Add onion, garlic and bell peppers to the pan and saute until tender.
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Add the rice and saute until it turns translucent.
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Stir the chick stock into the rice and bring to a boil.
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Add the chorizo, clams and cockles to the pan. Cover and place in a 375 F degree oven for 20-30 minutes.
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Add the shrimp, lobster and cooked chicken to the pan. Add lemon zest. Cover and cook for an additional 20 minutes.
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Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened.
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