| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 3 pounds of chicken, approximately, cut into small pieces
- 2 cups white rum
- 1/2 cup lime juice
- 3/4 cup Spanish olive oil
- 1 large onion, peeled, sliced
- 1 large green bell pepper, julienned
- 1 large red bell pepper, julienned
- 6 garlic cloves, minced
- 15 ounces crushed tomatoes
- 5 cups chicken broth
- 5 strands saffron or bijol
- 3 cups arborio rice, uncooked
- 1 small can young peas
- 1 small jar pimientos, julienned
- Chopped parsley, for garnish
Instructions
- In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
- Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
- Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
- Garnish with peas, pimientos, and parsley and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 862 |
| Total Fat | 39 g |
| Saturated Fat | 9 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 106 mg |
| Sodium | 791 mg |