4 lb. boneless, skinless chicken thighs – cut in strips
2 tbsp sweet paprika
Salt & pepper to taste
1 large red pepper, julienned
1 cup green beans
1 15oz. can crushed tomatoes
3 garlic cloves, chopped
2 cups Bomba rice, or a short grain rice (you can use long grain but it is not traditional)
½ cup sweet peas
½ cup Pimentos or roasted red peepers, diced
1 lemon cut in half.
Add chicken stock to sauce pan and bring to a slow boil. Add saffron and salt to taste. Turn off the heat add leave stock to be infused with saffron.
Place paella pan on burner on medium high heat. Add olive oil till you see light smoke. Add chicken till it browns. Add paprika, salt and pepper, continue cooking for 5 minutes. Add green beans and red peppers and saute for 5 minutes. Add tomatoes and garlic, stir well. Saute for an additional 5 minutes.
Add the warmed chicken stock to paella pan. Stir all ingredients well. Bring to a boil. Add rice and mix well. Once you add the rice and have mixed well, do not stir paella again. Lower temperature to a Low Heat and SIMMER rice for 20-30 minutes depending on your heat source. The rice will absorb all the chicken stock.
Once you can not see any more liquid. Turn off heat, cover with a towel for 10 minutes. The rice will continue absorbing the stock and all its delicious flavors.
Remove the cover and garnish with peas and pimentos. Place lemon half in middle of paella and squeeze the other half of lemon on paella.
Arroz con Pollo (chicken and rice)
1 1/2 pounds boneless skinless chicken breast, cut into 2″ squares
1 1/2 pounds boneless skinless thighs, cut into 2″ squares
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1 medium spanish onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
2 cups brown rice
1 teaspoon saffron threads
1 cup vino seco (dry white wine)
1 tablespoon tomato paste
4 cups chicken broth, fat-free, reduced-sodium
2 bay leafs
salt & pepper to taste
1 15 oz. can low-sodium, early young sweet peas, drained
1 small jar red pimentos, chopped
2-3 lbs. chicken (legs, quarters, etc.)
6 garlic cloves, cut up
1 large onion sliced
1 large bell pepper sliced
1 Cup of Chicken Broth
1 Cup of tomato sauce
1 tsp. of Salt
¼ cup Olive oil
¼ cup sliced pimiento filled olives
1 tsp capers
1 cup dry Cooking wine
1 lb. potatoes, peeled and quartered
1 pkg. Sazon Goya with Cilantro and Achiote
This is the simple part chop everything up and throw in the crockpot. Give it a good mix.
Cook for 5-8 hours on low and serve over a bed of rice.
This recipe is so simple and you can leave it cooking in the morning or do like I do cook on high for 3-4 hours (until chicken is cooked).
8 chicken pieces (unskinned)
1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces
1 lb. medium shrimp (peeled and deveined)
1 dozen clams (washed)
1 dozen mussels (cleaned)
1 lobster tail (meat removed and cut into small pieces)
4 cups chicken broth
1 lb. medium-sized scallops
2 tbsp. olive oil
8 garlic gloves (minced)
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3/4 cup red wine
3 cups Valencia rice (parboiled)
5 cups water
2 tsp. salt
2 packs Goya Sazon con Azafran (Saffron)
1/2 pkg. frozen green peas
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and sauté until the onion is translucent.
Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and sauté a few extra sausage pieces in the olive oil. Remove the sausage, then sauté the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend. Allow to cool for 5 minutes and serve warm. You may also garnish with sliced red bell peppers. Enjoy!
3 tbsp. olive oil
14oz skinless boneless chicken thighs, cut into bite-sized pieces seasoned
5 1⁄2oz dried chorizo, sliced
1 large onion, diced
1 large red bell pepper, seeded and sliced
2 cups paella rice
3 garlic cloves, finely chopped
2 large pinches of saffron threads, soaked in 1⁄2 cup hot water for 10 minutes
14oz can chopped tomatoes
10oz small mussels
10oz raw, unpeeled large shrimp
1–2 tbsp. chopped flat-leaf parsley
1 Preheat the slow cooker, if required. Heat the oil in a wide heavy-based frying pan over medium heat, add the chicken and seasoning, and cook for 10–12 minutes until browned all over. Remove and set aside. Cook the chorizo for 1–2 minutes on each side until browned. Also remove and set aside.
Add the onion and red bell pepper to the pan and cook for 5–7 minutes until soft. Add the rice and stir, so all the grains are coated, and cook for 2–3 minutes. Transfer the rice to the slow cooker, add the chicken and chorizo, then add the garlic, saffron with its soaking liquid, and seasoning. Push the chicken down into the rice, add the tomatoes, and pour over 1 cup water or just enough to cover.
2 Cover with the lid and cook on auto/low for 2 hours, adding the beans after 1 hour of cooking. Then turn the slow cooker to high, pour in 1⁄2 cup boiling water, add the mussels and shrimp, and continue cooking for 40 minutes. Remove the lid, cover with a dish towel, and let it stand for 5 minutes.
Discard any mussels that haven’t opened. Garnish with the parsley and serve.
2 chicken breast – sliced and pound to 1/2″ thickness
1 cup flour with 1/4 tsp. salt & black pepper and 1/2 tsp. each of garlic and onion powder
2 whisked eggs
1 cup fine bread crumbs
olive oil for frying
Cooked spaghetti or pasta of your choice
grated Parmesan cheese
grated Mozzarella cheese
gated Provolone cheese
1 cup finely diced onion
1 cup finely diced bell pepper
salt and black pepper
1 tbsp. of minced garlic
1 tbsp. tomato paste
1 tsp. oregano, basil and Italian seasonings
1/2 cup red wine
1 – 28oz can tomato sauce
1 – 28oz can tomato puree
In a sauce pan on medium add olive oil,
onion, bell pepper and salt and pepper.
Cook for 2-3 minutes.
Add minced garlic and tomato paste,
stir and cook an additional minute.
Add spices and red wine. Cook for
2-3 minutes and then add the tomato
sauce and puree. Stir and cook at a
simmer for 30 minutes.
Prepare chicken to 1/2″ thickness. Season
with olive oil and salt and pepper.
Dredge in seasoned flour (s&p, garlic and onion
powder), then the egg wash and then the
Coat bottom of frying pan with olive oil and
heat to medium high. Fry chicken cutlets
for 3 minutes on each side and remove.
Place a spoonful of sauce and lots of cheese on top.
Bake at 375 degrees for 10 minutes or until
the cheese is melted and browned.
Let rest for 10 minutes and serve.
Serving with spaghetti and a slice of bread.
For the paella:
1 tbsp. olive oil
8 oz. sliced chorizo sausage, or any smoky, spicy sausage
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/3 cup Arborio rice
1/2 cup green peas
1 tsp regular or smoked paprika, optional depending on how much was in the sausage
2 cups (exactly) hot saffron broth, or just plain hot chicken broth
1 pound peeled and deveined jumbo shrimp
1 sweet red pepper, cut into thin strips
salt and cayenne to taste
garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful
I like to also add some skinless and boneless chicken (Breast or Thighs)