Simple tasty one-pot meal, and it’s chicken!
1½ Tbsp (25 mL) olive oil
1 chicken breast, trimmed and chopped
1 lb (500g) shrimp (peeled & cleaned)
1 yellow onion, chopped
2 cloves garlic, crushed
½ tsp (2 mL) red pepper flakes
½ tsp (2 mL) smoked (or sweet) paprika
¾ cup (175 mL) medium-grain rice
1 – 19 oz (540 mL) can diced tomatoes
1¼ cup (310mL) chicken stock
Flat-leaf parsley leaves and lemon wedges, to serve
Heat 1 Tbsp of the oil in a medium frying pan over high heat.
Add the chicken and shrimp and cook for 4–5 minutes or
until golden and cooked through.
Set aside and keep warm.
Add the remaining oil to the pan with the onion, garlic,
red pepper flakes, and paprika and cook for 2 minutes until softened.
Add the rice, tomato and stock, reduce heat to low and cover with a
Cook for about 20 to 25 minutes or until the rice is cooked.
Stir the chicken and shrimp back into the rice and cook for another
Top with parsley and serve with lemon wedges.
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