3 cups of rice
4.5 cups of chicken broth (1.5 cups of brother per cup of rice)
Red bell peppers cut into thin strips
1 onion chopped
4 garlic cloves chopped
2 tomatoes cut into thick wedges
chunks of chicken 2″
Sweet sausage cut
Paprika 2 tsp
Oregano 1 tsp
1 Bay leaf
Chicken breast is cut in 2 inch cubes and marinated in olive oil, soy sauce, garlic, paprika, onion, salt
Wash rice grains
Cook chicken with onion, red peppers. Remove mixture
Heat 3 tablespoons olive oil in a large skillet or paella pan over medium heat. Sautee chicken and sausage under medium heat for 5 -10 min. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in tumeric 2 tsp and paprika 2 tsp, 1 bay leaf, oregano , chicken stock (boil to warm temp). Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. add green onions for 5 min.
Peel shell and devein shrimp.
These will go in last.
Place wedged tomatoe in olive oil, and add salt. Put on cooking tray. Heat oven to 400 and place tomatoes inside for 15 min
Place lemon wedges, tomato and shrimp in the pan and serve.