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2 tablespoons olive oil

1 tablespoon paprika

2 teaspoons oregano

Salt and pepper

1 1/2 pounds chicken, cut into 1 inch pieces


2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon crushed red pepper flakes

2 cups uncooked saffron rice

1 cup chopped parsley

4 cups chicken broth


2 tablespoons olive oil

1 onion, chopped

1 red bell pepper, chopped

10 ounces to 1 pound smoked sausage, cubed

3/4 to 1 pound of shrimp, peeled and deveined


In a medium bowl combine first 5 ingredients, toss to coat well, and refrigerate for several hours. 


Heat 2 tablespoons olive oil in a large skillet, then stir in garlic, pepper flakes and rice. Cook over medium heat, coating rice, for about 3 minutes.


Stir in parsley and chicken broth, bring to a boil, cover and reduce heat to medium low.  Simmer, stirring occasionally, for about 20 minutes.


In another large skillet, heat 2 tablespoons olive oil. Stir in marinated chicken and onion, and cook 5-7 minutes. 


Stir in sausage and bell pepper, and cook 5 minutes until chicken is done.


Stir in shrimp and stir to coat, cook until shrimp is no longer pink. Add to rice mixture and serve.



Serves 5-6





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