• Wayne Norlin's Polish Paella

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    • 2 chicken breasts
    • 1/2 pound frzn shrimp
    • 1 kielbasa sausage, precooked and sliced
    • 3 c. chicken broth
    • 2 c. brown rice
    • 4 tbsp. butter
    • 1 1/2 to 2 c. (in any combination) green pepper, red peppers, celery, fresh green onions
    • 1 c. cherry tomatoes, quartered
    • 1 c. mushrooms, sliced
    • 1 clove garlic, minced
    • 1/4 teaspoon saffron or possibly turmeric
    • 1/4 teaspoon oregano
    • 1/8 teaspoon cumin
    • Dash of salt and pepper
    • 1 (10 ounce.) pkg. frzn peas


    1. Bake and dice chicken; set aside. Make broth by simmering chicken bones and drippings in 3 c. water. Boil rice in broth for 10 min. While rice is cooking, saute/fry red and green peppers, celery, onions, and garlic in butter. Drain broth from partially cooked rice and set aside. Add in rice, tomatoes, mushrooms, and saffron or possibly turmeric to sauteed vegetables. Stir and simmer till saffron coats all. Preheat oven to 350 degrees. Pour rice and vegetable mix into large covered casserole or possibly Dutch oven. Add in remaining broth, oregano, cumin, salt, and pepper. Stir well. Place chicken, shrimp, and kielbasa on top and fold in slightly - not completely. Bake 45 min. Add in peas, stirring slightly and bake 15 min more. Serves 6.

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