author: gretchenlewis

created: 2009-11-22 01:07:29

servings: 16


Place chicken in bowl and toss wtih 2 T olive oil, vinegar, garlic, oregano, salt and pepper. Let stand at room temperature for 1 hour. Thinly slice the scallions. Heat other olive oil in large saucepan. Add scallions and wilt over low heat for 2 minutes. Add saffron and cook 1 minute longer Add the rice to suce pan and cook, stirring for 2 minutes. Add broth. Bring to a simmer, cover, and cook over low heat for 20 - 25 minutes, until liquid is absorbed. Remove to a large bowl and fluff with a fork. Cool to room temperature and toss in diced peppers, olives, cilantro, and parsley. Season with salt and pepepr. Preheat oven to 375. Place chickenin a single layer in a shallow roasting pan. Cover with aluminum foil and bake for 40 minutes, or until cooked through. Cool slightly and shred. Add to rice. Cook sausage by broiling until well browned. Drain and cut into 1/2 inch rounds. Add to rice Cook shrimp in boiling water 1 - 2 minutes. Drain under cold water, pat dry and add to rice. Blanch peas in boiling water. Drain under cold water, pat dry and add to rice. Gently toss ingredients together and serve


2 1/2 pounds boneless, skinless chicken breast 2 T olive oil 2 T red wine vinegar 3 cloves garlic, finely minced 1 t dried oregano salt and pepper to taste 2 bunches scallions, cleaned with 4 inches of green left 2 T olive oil 1 t crumbled saffron threads 2 c converted rice 4 c chicken broth 1 red and 1 green pepper, seeded and cut into 1/4 " dice 1 small pimento stuffed green olives 1/4 c cilantro, parsley 1/2 lb sausage 1 1/2 lb large shrimp, cleaned and deveined 3/4 lb snow peas