Preparation Time:

Cooking Time:

Servings: 6-8

Ingredients

  • 3 cups (750 mL) chicken broth
  • 1/4 tsp (1 mL) saffron, crushed
  • 2 lb (1 kg) Ontario Chicken Thighs and Drumsticks
  • Salt and pepper
  • 2 tbsp (25 mL) olive oil (approx)
  • 12 oz (375 g) Ontario Pork Tenderloin, cut in 1/2-inch (1 cm) thick slices
  • 8 oz (250 g) chorizo, cut in 1/2-inch (1 cm) thick slices
  • 1-1/2 cups (375 mL) sliced Ontario Mushrooms
  • 2 Ontario Greenhouse
  • Tomatoes, peeled, seeded and chopped
  • 2 cloves Ontario Garlic, minced
  • 1 Ontario Greenhouse Sweet
  • Red Pepper, cut in strips
  • 1 Ontario Onion, chopped
  • 1-1/2 cups (375 mL) arborio rice
  • 2 cups (500 mL) frozen green peas
  • 2 tbsp (25 mL) chopped fresh Ontario
  • Parsley

Preparation

In medium saucepan, heat broth until warm. Remove from heat and stir in saffron; set aside.

Season chicken with salt and pepper. In large paella pan or large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook chicken in batches, until browned, about 7 minutes. Transfer to large bowl; set aside. In same pan, brown pork, then chorizo; remove to bowl with chicken.

Add remaining oil to fat in pan to make 2 tbsp (25 mL). Add mushrooms, tomatoes, garlic, red pepper and onion and cook, stirring often, until most of the liquid evaporates, about 10 minutes. Stir in rice to coat. Return meat to pan. Stir in saffron mixture and bring to boil. Reduce heat to medium-low; cover and simmer until rice is tender, about 20 minutes. Stir in peas, cover and cook until peas are heated through, about 5 minutes. To serve, sprinkle with parsley.

Nutrients per serving

1 Serving (When recipe serves 8):

  • PROTEIN: 43 grams
  • FAT: 27 grams
  • CARBOHYDRATE: 40 grams
  • CALORIES: 575
  • FIBRE: 4 grams
  • SODIUM: 822 mg