{"id":17610,"date":"2023-09-18T16:28:08","date_gmt":"2023-09-18T20:28:08","guid":{"rendered":"https:\/\/mgdining.com\/foxcroft\/?p=17610"},"modified":"2023-09-18T17:27:35","modified_gmt":"2023-09-18T21:27:35","slug":"chicken-shrimp-paella","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2023\/09\/18\/chicken-shrimp-paella\/","title":{"rendered":"Chicken & Shrimp Paella"},"content":{"rendered":"

10 Portions
\n<\/span><\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

8 oz sausage link, chorizo\u00a0<\/span>
\n<\/span>1 tbsp oil blend, extra virgin, canola\u00a0<\/span>
\n<\/span>1 \u00bd cups chicken thigh, skinless, boneless, cooked, coarsely chopped\u00a0<\/span>
\n<\/span>\u00bc tsp salt, iodized
\n<\/span>\u00bd tsp pepper, black, ground\u00a0<\/span>
\n<\/span>\u00bc cup onion, medium diced \u00bd\u201d\u00a0<\/span>
\n<\/span>\u00bc cup green bell pepper, medium diced \u00bd\u201d\u00a0<\/span>
\n<\/span>\u00bd tbsp garlic, chopped in water<\/span>
\n<\/span>6 oz rice, converted<\/span>
\n<\/span>1 cup tomato, canned, diced\u00a0<\/span>
\n<\/span>\u00bc tsp salt, iodized\u00a0<\/span>
\n<\/span>\u00bc tsp saffron, dried\u00a0<\/span>
\n<\/span>2 \u00be cups water, boiling\u00a0<\/span>
\n<\/span>1 \u00bc cups shrimp, raw, peeled, thawed<\/span>
\n<\/span>\u00be cup green peas, frozen, thawed\u00a0<\/span><\/p>\n

Procedure:<\/strong><\/p>\n

1. Preheat oven to 350\u00b0F.<\/span>
\n<\/span>2. <\/span>Cook sausage in oven to internal temperature of 155\u00b0F. When cool enough to handle, slice on slight angle to about \u00bc \u201d thick. Set aside.
\n<\/span>3. Season chicken pieces with salt and pepper. Brown in oil in a large skillet. Remove chicken from rondeau, leaving drippings in pan.
\n<\/span>4. Add onions, peppers and garlic to reserved drippings. Cook until onion is tender but not browned, about 6-8 mins.
\n<\/span>5. Into the onion mixture stir the cooked, sliced sausage, uncooked rice, tomatoes, salt and saffron.
\n<\/span>6. Boil the water, then add to large skillet. Add browned chicken.
\n<\/span>7. Cover, and bake at 375\u00b0F for 30-45 mins. until chicken is 165\u00b0F. Add thawed shrimp to paella mixture and bake uncovered 15-20 mins or until shrimp are done. Stir in thawed peas. Mix well, serve piping hot. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hispanic Heritage Month – Recipe 3<\/p>\n","protected":false},"author":28,"featured_media":17612,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17610"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17610"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17610\/revisions"}],"predecessor-version":[{"id":17613,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17610\/revisions\/17613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17612"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}