Poor Mans Paella Recipes

Steps:

• 1. Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
• 2. Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large skillet over low heat. Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes. Use a slotted spoon to transfer the chicken and sausage to a plate and set aside. Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes. Quickly transfer them to the plate with the meat.
• 3. Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes. Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice. Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan. Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low. Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice. Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
• 4. Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish. Pour the lemon juice over the top and cover. Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes. Serve.

Steps:

• For the marinade:.
• Mix together soy sauce, reserved pineapple juice, olive oil, chili paste, garlic and ginger and a couple of tablespoons of chopped cilantro. I don't even skin the ginger. Wash and pat dry chicken and sausage. Sprinkle all sides with salt & pepper. Put everything in a resealable, shake until well coated. Marinate a couple of hours or overnight.
• For the dish:.
• Preheat oven to 450 degrees.
• Remove the meat for the marinade and pat dry. In a dutch oven or any other heavy oven proof pan, heat a couple of tablespoons of olive oil. Brown meat on both side then remove from pan. Take pan off heat, add rice and chicken broth. Layer 1/2 bell pepper and onion over rice. Put chicken on top of that. Slice up sausage into chuncks and place around chicken. Do the same with the pineapple chuncks. Layer the rest of the peppers and onions over the top. Put on the lid and place in the oven for 10 minutes. After that, reduce heat to 350 degrees and cook for another hour.
• Remove from the oven and let rest for 15 minutes (don't remove that lid!).
• Sprinkle with green onions and remaining cilantro. Squeaze the juice of the lemon over the top.
• Serve with a nice fresh salad. Enjoy!

Steps:

• Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.
• Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.
• Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.
• Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.
• Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.).
• Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.
• Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.