Longs' Paella

• 1 tablespoon olive oil
• 12 lb chicken breast, cubed
• 1 cup uncooked rice
• 1 medium onion, chpd.
• 1 clove garlic, minced
• 1 12 cups chicken broth
• 1 (8 ounce) can stewed tomatoes, chopped,reserving liquid
• 12 teaspoon paprika
• 18-14 teaspoon ground red pepper
• 18 teaspoon powdered saffron
• 12 lb medium shrimp, peeled and deveined
• 1 small red pepper, cut into strips
• 1 small green pepper, cut into strips
• 12 cup frozen green pea

1. *Ifusing medium grain rice, use 1 1/4 c.
2. broth; if using parboiled rice, use 1 3/4 c.
3. broth.
4. Heat oil in Dutch oven over medium-high heat until hot.
5. Add chicken and stir until browned.
6. Add rice, onion and garlic.
7. Cook, stirring, until onion is tender and rice is lightly browned.
8. Add broth, tomatoes, tomato liquid, paprika, ground red pepper, and saffron.
9. Bring to a boil; stir.
10. Reduce heat; cover and simmer 10 min.
11. Add shrimp, pepper strips, and peas.
12. Cover and simmer 10 min.
13. or until rice is tender and liquid is absorbed.
14. Makes 6 servings.

olive oil, chicken, rice, onion, clove garlic, chicken broth, tomatoes, paprika, ground red pepper, powdered saffron, shrimp, red pepper, green pepper, frozen green pea

Taken from www.food.com/recipe/longs-paella-93067 (may not work)