Ingredients
Scale
- 2 lbs chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 1 lb Turkey sausage, crumbled
- 2 cups short-grain white rice
- 1 quart chicken stock
- 1 lemon (zest and juice)
- 1 pinch saffron threads
- 4 tbsp olive oil, divided
- 3 garlic cloves, crushed
- 1 tsp red pepper flakes
- 1 tbsp chili powder
- 1 tsp oregano
- Salt and pepper, to taste
- 1 bay leaf
- ½ bunch parsley, chopped
- 1 red bell pepper, chopped
Instructions
- Marinate cubed chicken with chili powder, oregano, olive oil, salt, and pepper for at least 15 minutes.
- In a large skillet over medium heat, sauté garlic and red pepper flakes in olive oil. Add rice and toast for 3 minutes.
- Pour in chicken stock along with lemon juice, saffron threads, and bay leaf; bring to a simmer. Cover and cook for 20 minutes until rice is tender.
- In another pan, heat remaining olive oil; cook marinated chicken until browned. Add Turkey sausage and bell pepper; cook through before adding shrimp until pink.
- Combine cooked rice with lemon zest and parsley; serve topped with the meat mixture after resting for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the recipe (approximately 300g)
- Calories: 520
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg