Paella

• 4 c. cooked chicken, cut into large cubes
• 1 c. long-grain rice
• 2 cloves garlic, crushed
• 1/4 c. olive oil
• 1/4 c. pimento, diced
• 1/2 tsp. oregano
• 1 c. frozen LeSueur peas, broken apart
• 20 shelled deveined raw shrimp
• 1/2 chorizo, sliced
• 1/4 tsp. black pepper
• 1/2 bell pepper, sliced
• 3 or 4 medium tomatoes, peeled and wedged
• 3 to 4 c. good chicken stock

1. Brown rice and garlic in oil over medium heat, stirring constantly, about 10 minutes.
2. Add 3 cups chicken stock, pimento, oregano, green pepper, black pepper and chorizo.
3. Cook over low heat 15 minutes.
4. Add chicken, shrimp, peas and tomatoes.
5. Bring mixture to boil, cover and cook over very low heat for 15 minutes. Add more stock if necessary.
6. (Can bake in oven at 350u0b0 for about 45 minutes.)

chicken, longgrain rice, garlic, olive oil, pimento, oregano, frozen lesueur peas, shrimp, chorizo, black pepper, bell pepper, tomatoes, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057842 (may not work)