YIELD: 24 servings
Chicken: 2 lbs. raw chicken breast strips
1 Tbsp. oregano
1 tsp. black pepper
1 Tbsp. Spanish paprika
1 1/2 tsps. salt
1/4 cup extra virgin olive oil
1 lb. chorizo sausage
Vegetables:
1/4 cup extra virgin oil
2 Tbsps. garlic, chopped
2 oz. cooked bacon, chopped
4 oz. ham, 1/2" diced
8 oz. green peppers, chopped
12 oz onions, chopped
1/2 cup stuffed green olives
1 lb. fresh tomatoes, chopped
Rice:
2 Tbsps. extra virgin olive oil
1 tsp. salt
1/2 tsp ground black pepper
2 lbs. rice
1 1/2 qts. water
4 oz. thawed peas
1. FOR THE CHICKEN: Combine spices.Add chicken and toss to coat.
2. Brown coated chicken strips and chorizo in olive oil.
3. FOR THE VEGETABLES: Heat 1/4 cup olive oil over medium heat and saute garlic, bacon, ham, green pepper and onions for a few minutes. Add tomatoes, stir to mix. cover and simmer for 10 minutes.
4. Add chicken and chorizo to sauteed vegetabels.
5. TO PREPARE THE RICE: Combine ingredients and steam for 15 minutes. Gently fold into the chicken mixture. Add peas, heat to 165°F and serve hot.
Recipe submitted by Bobbi Thomas, manager, Windsor Dining Court, Pudue University, West Lafayette, IN