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Rice with Chicken, Shrimps and Clams Recipe

Rice with Chicken, Shrimps and Clams Recipe - 8 servings


2 teaspoons olive oil

2 cups chopped onion

3 garlic cloves, chopped

4 whole boneless, skinless chicken breasts, halved

6 cups chicken broth, preferably homemade

2 cups uncooked, long-grain white rice

3/4 teaspoon saffron

1/2 teaspoon salt

1/4 teaspoon cayenne

1 141/2-ounce can water-packed artichokes hearts, drained and quartered

2 cups frozen peas

28-ounce can plum tomatoes, drained and coarsely chopped

1 1/2 pounds cooked shrimps

24 steamer clams, steamed

4-ounce jar pimientos, drained


Heat olive oil in a nonstick skillet, add onion and garlic. Sauté 3-5 minutes. Add chicken breasts, brown 5-7 minutes on each side. Set aside. Bring chicken broth just to boiling, add rice. Reduce heat, cover and simmer 15-20 minutes. Add saffron, simmer 5-10 minutes longer, or until rice is tender and moisture is absorbed. Add salt and cayenne. Transfer rice to a 4-quart casserole, add chicken, artichokes hearts, peas and tomatoes. Bake uncovered at 350oF for 30 minutes. Arrange shrimps and clams on top of casserole, cook 3-5 minutes longer. Garnish with pimiento.

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