Mila's Paella-Jambalaya
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
60
Spice
64
Sweetness
46
Sourness
44
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tbsp
Garlic (minced)1 tbsp
Ginger (shredded fresh)1 medium
Onion (coarsely diced)1 cup
Dried Tomatoes (sun-)4 cups
Chicken Stock2 cups
Rice1 tsp
Turmeric2 tbsps
Fish SauceDirections:
1
Cut the chicken thighs into large chunks
2
Slice the sausages diagonally into 2-inch-thick slices
3
In a large skillet, heat the olive oil over medium heat
4
Brown the meats separately and set aside
5
In the same skillet, saute the garlic, ginger and onions
6
Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce
7
Stir the mixture and reduce the heat to low
8
Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes