- 8
Ingredients
- 2 tbsp EVOO
- 2 tbsp butter
- 1 cup vermicelli, broken into 1/2 inch pieces
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 cup basmati rice
- 2 tbsp thyme, chopped
- 1 tbsp turmeric
- 1 tsp paprika
- 1 pinch cinnamon
- Salt/pepper
- 3 cups chicken broth
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1 large link sausage, sliced into thin pieces
- 1 lb boneless, skinless chicken thighs, cubed
- 1/2 cup dry white wine or sherry
Preparation
Step 1
Heat the EVOO and butter over medium-high heat in a large pot. Add vermicelli and toast until golden. Add the onion and garlic and cook until soft, 4-5 minutes. Stir in rice to coat then add spices. Season with salt and pepper. Add the chicken broth and bring to a boil. Cover and cook over low heat for about 15 minutes.
In a separate skillet, cook the sausage until charred, 8-10 minutes. Add the chicken and cook until browned, 7-8 minutes. Add the peas and cook for 5 minutes more. Add the shrimp and cook until the shrimp is opaque.
Pour in the wine or sherry and scrape up any cooked bits. Bring to a low boil and cook until slightly reduced, 3-4 minutes. Stir the meat mixture into the rice mixture and toss until combined.