Southwestern, BBQ, and Chili Cookbooks
|Mexican Family Favorites Cookbook|
Author: Maria Theresa Bermudez
Pub Date: 6/1/1983
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
More than 275,000 sold! Easy-to-follow homestyle recipes for tacos, tamales, menudo, enchiladas, burros, salsas, frijoles, chiles rellenos, carne seca, guacamole, breads and sweet treats! By Maria Teresa Bermudez.
|The people of a small town in Spain heard news that her majesty the Queen would be passing their way. They decided to fix a very special dish for her, but couldn't decide on a name. Time grew short, and they decided to call the dish "For Her" (Para Ella). Over the years, the dish became known as paella, a dish first made for a queen!
2 to 2 1/2 cups diced, cooked CHICKEN
1 medium ONION, finely-chopped
4 to 5 large STEWED TOMATOES, chopped
1 large GREEN PEPPER, seeded and chopped
2 tsp. SALT
2 tsp. PAPRIKA
1/2 tsp. black PEPPER
large pinch of powdered SAFFRON
1 crushed GARLIC CLOVE
2 1/2 to 3 cups CHICKEN BROTH
2 cups pre-cooked long-grain RICE
1 cup PEAS
1 cup cooked SHRIMP, shelled and deveined
4-oz. can sliced GREEN CHILES
Stew a fryer chicken until tender-firm and save broth. Bone chicken into bite-size pieces. Heat oil in Dutch oven and briskly saute. Add onion and chopped stewed tomatoes, chopped green pepper. Add all seasonings and
mix. To the chicken broth, add the crushed garlic clove and rice. Then add this mixture to Dutch oven and stir thoroughly. Cook over medium heat in Dutch oven, covered, stirring occasionally for 45 minutes to 1 hour. Add peas, shrimp and green chiles last 10 minutes of cooking time. Simmer over low heat for 15 minutes. Garnish with parsley and sliced black olives before serving.
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