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4 cups orzo
1 pound shrimp
1 pound chicken thighs
1 chorizo ; sliced
2 pinches saffron
2 teaspoons paprika
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 dash oregano
salt ; to taste
cumin ; to taste
cloves ; to taste
1 cup chicken stock
Submitted by terry
Delicious mix of meats, rice and spices, Spanish style
Cal: 810 Fat: 17g Carbs: 118g Protein: 48g Fiber: 6g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
- Cook orzo according to package directions.
- Grill the shrimp until done and cooked through, about 5 minutes, turning occasionally.
- Grill the chicken thighs over medium-high heat, until done and juices run clear, about 5 minutes per side.
- Grill the chorizo until done and well browned, about 5 minutes.
- Remove the meat from the grilled chicken thighs and place in a large pot along with the spices and cooked orzo.
- Bring to a simmer and add the chicken stock gradually, keeping it moist. Simmer for about 20 minutes.
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