 | | Directions |
- Heat oil in large oven-proof pan. Salt and pepper chicken pieces, skin off or on, as preferred. Brown chicken well on all sides and set aside.
- Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric.
- Stir in rice and return browned chicken to pan. Cover and bake in 350° F. degree oven (or simmer on stovetop) until rice and chicken are tender and most of the liquid is absorbed, about 30-40 minutes. Add water or tomato juice, if mixture looks dry before rice is done.
- Prepare the shrimp: peel and devein, if necessary, and sauté until cooked (until color changes to bright orange) about 5 minutes.
- Arrange shrimp, olives, and lemon slices on top of rice. Serve hot.
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Container: large pan with lid
Servings: 6
|  | | Ingredients | | - | | 6 chicken thighs, or 3 lb chicken, cut up |
| - | | 3 tablespoons olive oil |
| - | | 1 large onion, chopped |
| - | | 1 bell pepper, chopped |
| - | | 1/2 pound garlic-y sausage, sliced |
| - | | 6 cloves garlic, or to taste, sliced |
| - | | 2 cups tomatoes, chopped, with juice (fresh or canned) |
| - | | 4 cups chicken stock |
| - | | 1 teaspoon turmeric |
| - | | salt and pepper |
| - | | 2 cups rice |
| - | | 12 large shrimp |
| - | | 12 black olives |
| - | | 1 small lemon, cut into wedges |
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