Ingredients
Scale
- 2 lbs chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 1 lb chicken sausage, crumbled
- 2 cups short-grain white rice
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- 1 quart chicken stock
- 1 lemon (zest and juice)
- 1 pinch saffron threads
- Salt and pepper, to taste
- ½ bunch parsley, chopped
- 1 red bell pepper, chopped
Instructions
- Marinate the cubed chicken with chili powder, oregano, olive oil, salt, and pepper.
- Heat olive oil in a large skillet; sauté garlic and red pepper flakes until fragrant.
- Stir in rice and toast for three minutes before adding chicken stock, lemon juice, saffron, and bay leaf.
- Simmer on low for 20 minutes until rice absorbs most liquid.
- Cook marinated chicken until browned; add sausage and bell pepper. After five minutes, stir in shrimp until pink.
- Combine cooked proteins with the rice mixture; remove bay leaf. Add parsley and lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: One-pan
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 2g
- Sodium: 930mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg