Using Herbs and Spices


Asian Home Recipe

Rice with Chicken and Seafood Recipe

Ingredients :

500 g

500 g

200 g

1/4 teaspoon

4 large

3 tablespoons

2

500 g

300 g

4 cloves

2

1/4 teaspoon

2 cups

1.25 liters

125 g

1

1 cup

Medium raw prawns

Mussels

Squid hoods

Saffron threads

Tomatoes

Cooking oil

Chorizo sausages, thickly sliced

Chicken pieces

Pork fillet, thickly sliced

Garlic, crushed

Spanish onions, chopped

Ground turmeric

Short-grain rice

Chicken stock

Green beans, cut into 4cm lengths

Red pepper (capsicum), cut into thin strips

Peas

Method :
  • Peel and devein the prawns, leaving the tails intact.

  • Scrub the mussels thoroughly and remove the beards.

  • Cut the squid hoods into 1/2 cm thick slices. Soak the saffron threads in 2 tablespoons boiling water for 15 minutes.

  • Score a cross in the base of each tomato, place in a heatproof bowl, cover with boiling water and leave for 2 minutes.

  • Plunge into cold water and then peel the skin away from the cross.

  • Cut the tomatoes in half horizontally, scoop out the seeds with a teaspoon and chop the flesh.

  • Heat 1 tablespoon oil in a large, heavy-based pan; add the chorizo slices and cook over medium heat for 5 minutes, or until browned.

  • Drain on paper towels. Add the chicken pieces to the pan and cook for 5 minutes, or until golden, turning once.

  • Drain on paper towels. Add the pork to the pan and cook for 3 minutes, or until browned, turning once.

  • Drain on paper towels.

  • Heat the remaining oil in the pan; add the garlic, onion, saffron and soaking liquid and turmeric, and cook over medium heat for 3 minutes or until the onion is golden.

  • Add the tomatoes and cook for 3 minutes or until soft.

  • Add the rice and stir for 5 minutes, or until the rice is translucent.

  • Stir in the stock and bring to the boil; cover and simmer for 10 minutes.

  • Add the chicken pieces to the pan, cover and continue cooking for 20 minutes.

  • Add the pork, prawns, mussels, squid, chorizo and vegetables.

  • Cover and cook for 10 minutes or until the liquid is absorbed.

  • Serve.

 

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