receta

Slide 1: 

1 lb. Italian sausage, peeled & chunked1 fryer chicken, cut up & skinnedSalt, pepper, paprika & flour1 clove garlic, minced1 c. long grain rice1/4 tsp. turmeric3 lg. carrots, peeled & sliced1 (10 oz.) pkg. frozen peas1 med. onion, chopped1 sm. green pepper, chunked2 tsp. chicken bouillon granules3 1/2 c. hot water1 tomato, sliced SPANISH STYLE CHICKEN PAELLA

Slide 2: 

Brown sausage in roaster or very large skillet and remove. Season chicken with salt, pepper, paprika and coat with flour. Brown chicken in sausage drippings. Remove chicke2n and discard all but 1 tablespoon fat. Cook onion, garlic and pepper until tender in drippings. Stir in uncooked rice, bouillon granules, turmeric and water; boil. Stir in sausage and carrots and arrange chicken on top.Reduce heat, cover and simmer 20 minutes. Rinse peas and sprinkle on top. Cover and cook 15-20 minutes until rice is tender. Top with tomato slices and heat through. Serves 5-6. SPANISH STYLE CHICKEN PAELLA