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Add a photoПорций: 10
Ингредиенты
- 3 x Heads garlic, cloves Peeled, heads intact
- 2 Tbsp. Extra virgin olive oil
- 6 c. Chicken broth, low fat
- 2 whl chicken breasts, Boned and skinned, cut into 2-1/2-inch strips
- 2 Tbsp. Paprika
- 1 lb Turkey sausage, cut into 2-Inch pcs
- 2 lrg Onions, minced
- 2 lrg Red bell peppers, cored, Seeded and cut into 2-Inch pcs
- 4 med Zucchini Or possibly yellow squash Or possibly eggplant, sliced
- 10 x Cloves garlic, large, Cloves, sliced
- 3 c. Rice, long-grain white
- 12 x Plum tomatoes, cored and Sliced lengthwise
- 4 x Sun-dry tomatoes packed In oil, liquid removed and Julienned
- 1/2 c. Whole green olives, Unpitted (French or possibly Calif.)
- 1 c. Parsley, fresh Italian, Minced
- 1/2 tsp Saffron threads
- 1/2 tsp Salt
- 1/2 tsp Crushed red pepper flakes
- 4 x Ears fresh corn, husked And cut into 2-inch pcs
Инструкции
- 1. Trim the tops off the garlic heads with a sharp knife. Place the garlic, 1 Tbsp. extra virgin olive oil, and 1/2 c. of chicken broth in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 30 min, basting frequently or possibly till the garlic is soft. Set aside.
- 2. Preheat the oven to 350F.
- 3. Season the chicken on all sides with paprika. In a very large ovenproof skillet with 3-inch sides, heat the remaining extra virgin olive oil over medium-high heat. Brown the chicken on all sides, about 5 min altogether. Remove the chicken to a large plate and drain off the oil.
- 4. Brown the sausage on all sides in the skillet, about 8 min. Drain off the oil. Add in to the chicken.
- 5. In the oil remaining in the skillet, saute/fry the onion, pepper, zucchini and garlic till the vegetables start to brown slightly. Add in the rice and stir till the rice starts to brown, about 5 min.
- 6. Add in the plum tomatoes, sun-dry tomatoes, olives, and 1/2 c. parsley to the rice mix.
- 7. Combine the saffron, salt, and red pepper flakes with the remaining chicken broth, and pour over the rice. Stir to combine and turn the heat to high.
- 8. Return the chicken and sausage to the skillet. Bury the whole garlic heads in the middle of the skillet, along with any chicken broth left in the saucepan. Bring to a boil.
- 9. Place the skillet immediately into the oven, uncovered, and bake for 30 min. Remove the skillet; add in the corn, pushing the pcs into the rice mix. Return to the oven and bake for another 30 min.
- 10. Remove the skillet, sprinkle with remaining parsley, and serve immediately, directly from the skillet.
- NOTE: Carefully lift the whole garlic heads and pass them at the table to spread on French bread.
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 10 servings | |
| Calories 485 | |
| Calories from Fat 145 | 30% |
| Total Fat 16.24g | 20% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 768mg | 32% |
| Potassium 1152mg | 33% |
| Total Carbs 63.93g | 17% |
| Dietary Fiber 6.5g | 22% |
| Sugars 8.57g | 6% |
| Protein 22.21g | 36% |
