from the kitchen of Jan Mertz
Family-friendly food from Terri
2 cups low fat, reduced sodium chicken stock
¼ tsp. saffron threads, crushed or a pinch of powdered saffron
4 tsp. olive oil, divided
½ pound medium shrimp, deveined
½ pound boneless, skinless chicken breast, trimmed of fat and cut into ½ inch strips
3 to 4 oz. low fat kielbasa, sliced into ¼ inch slices
Salt and fresh ground black pepper to taste
1 onion, chopped
2 cloves garlic, minced
1 14.5 oz. can tomatoes (with juice)
1/8 teaspoon red pepper flakes
1 cup Arborio rice (short-grained, white rice used in risotto)
1 cup artichoke hearts, canned in water or frozen and thawed
1 cup frozen peas, thawed
2/3 cup bottled roasted red pepper, cut into strips
In a small sauce pan, combine chicken stock and saffron, bring to a simmer.
Remove from heat and set aside.
In a large nonstick skillet, heat 1 tsp. oil over high heat. When the pan is hot, add shrimp and saute until pink and curled, 3 to 4 minutes. Remove from skillet and set aside.
Add 1 tsp. oil to the skillet. Add chicken and saute until lightly browned on the outside and opaque, 3 to 4 minutes. Season the shrimp and chicken with salt and pepper and set aside.
Add 1 tsp. oil and kielbasa and fry until lightly browned.
Reduce heat to medium and add remaining 1 tsp. oil to skillet. Stir in onion and garlic, saute until softened, 3 to 5 minutes (add 1 to 2 Tbsp. water in they become too dry).
Stir in tomatoes and red pepper flakes and simmer, uncovered, 3 minutes, breaking up tomatoes with wooden spoon. Add rice and stir to coat well with tomato mixture.
Stir in reserved chicken stock, bring to a simmer. Cover and cook over low heat for 20 minutes.
Gently stir artichoke hearts, peas, roasted red pepper, kielbasa, chicken and shrimp into the rice mixture. Cover and cook an additional 5 to 10 minutes or until rice is tender and the meats are heated through (stir occasionally to prevent scorching, if necessary).
Season with salt and pepper to taste. Serve immediately.
Serves 4 hungry people.
Paella and Jambalaya are cousins. Paella is Spanish, saffron gives it its distinctive flavor. Jambalaya is a Creole dish of Spanish and French influence and relies on bay leaves, thyme, and cayenne pepper for a spicier kick. 1/4 tsp. cayenne pepper, 1/2 tsp. dried thyme in place of the saffron, would change this up fast. Can also use red pepper in place of artichokes, but why?
March 1, 2011