Herb Butter for Seafood or Artichokes
INGREDIENTS:
1 Chicken broiler, cut up 6 Strands saffron
2 Cloves garlic 1 c Onion, diced
1/4 c Oil 1 Green bell pepper, diced
1 lb Raw shrimp 1 Red bell pepper, diced
4 Sliced tomatoes 1 ts Paprika
1 lb Peas 1 c White wine
12 Artichoke hearts 2 c Water
1 1/2 c Brown rice
1 Chicken broiler, cut up 6 Strands saffron
2 Cloves garlic 1 c Onion, diced
1/4 c Oil 1 Green bell pepper, diced
1 lb Raw shrimp 1 Red bell pepper, diced
4 Sliced tomatoes 1 ts Paprika
1 lb Peas 1 c White wine
12 Artichoke hearts 2 c Water
1 1/2 c Brown rice
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.