Preparation time: 20 minutes Cooking time: 45 minutes Total time: 65 minutes Serves: 4-6

Ingredients:

• 2 cups short-grain Spanish rice
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1/2 cup peas
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• Lemon wedges for serving

Instructions for Easy Paella recipe:

1. In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 minutes until softened.
2. Add the diced tomatoes, smoked paprika, and saffron and cook for 2 minutes.
3. Add the rice and stir to coat with the tomato mixture.
4. Pour in the chicken broth, bring to a simmer, and cook for 20 minutes.
5. Add the shrimp, mussels, peas, and parsley to the pan. Cover and cook for an additional 10-15 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that do not open.
6. Season with salt and pepper to taste.
7. To dress it up, you can garnish it with some lemon wedges, chopped parsley or some alioli

Nutrition per serving (based on 4 servings): Calories: 478 Fat: 19g Carbs: 51g Protein: 22g

Note: Paella is a classic Spanish dish that can be made with a variety of meats and seafood. This recipe is a simple version that can be easily made at home, but feel free to customize it with your favorite ingredients.

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Ingredients:

• 1 lb chicken thighs
• 2 cups glutinous rice
• 1 onion, diced
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 1 tbsp fish sauce
• 1 tsp salt
• 6 cups chicken broth
• 2 stalks green onions, sliced
• 1 cup chopped cilantro
• Fried garlic and sliced green onions for garnish

Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Serves: 4

Instructions for Chicken Arroz Caldo (Chicken Rice Porridge) recipe:

1. In a large pot, add the chicken thighs and cover with the chicken broth. Bring to a boil and then reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and shred it. Set aside.
3. In the same pot, add the onions, garlic, and ginger. Cook until softened.
4. Add the rice and stir until well combined.
5. Add the fish sauce and salt. Stir to combine.
6. Add the shredded chicken and green onions. Bring to a boil and then reduce to a simmer. Cook for an additional 10 minutes or until the rice is cooked through.
7. Ladle the arroz caldo into bowls and garnish with chopped cilantro, fried garlic, and sliced green onions.

Nutrition per serving (based on 4 servings): Calories: 400 Fat: 18g Carbs: 40g Protein: 24g

It is a hearty and comforting dish that is perfect for a cold day. It is a traditional Filipino dish which is usually served as breakfast or as a late-night snack, it is a comfort food for many filipinos.

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Preparation Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Servings: 8

Ingredients:

• 3 cups cooked and shredded chicken
• 2 cups cooked white rice
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can cream of mushroom soup
• 1 (8 oz) package cream cheese, softened
• 1 cup chicken broth
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese
• 1 cup crushed cornflakes

Instructions for Mamaw’s Chicken and Rice Casserole recipe :

1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, combine the cooked and shredded chicken, cooked rice, soups, and cream cheese. Stir until well combined.
3. Spread the mixture into a 9×13-inch baking dish.
4. In a separate small mixing bowl, combine the chicken broth and melted butter. Pour the mixture over the top of the casserole.
5. Sprinkle the cheddar cheese and crushed cornflakes over the top of the casserole.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the casserole is heated through.

To dress it up and make it beautiful, you could try garnishing the casserole with fresh herbs like parsley or chives, or adding a sprinkle of paprika or cayenne pepper for a little bit of extra flavor and color.

Nutrition per serving (based on 8 servings):

• Calories: 548
• Fat: 36g
• Carbs: 34g
• Protein: 27g

The post Mamaw’s Chicken and Rice Casserole recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Ingredients:

• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 green onions, sliced

Instructions for Best Jambalaya recipe:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for 5 minutes, or until browned.
2. Add the chicken and cook for an additional 5 minutes, or until it is no longer pink.
3. Add the shrimp and cook for 2-3 minutes, or until they are pink and cooked through.
4. Remove the sausage, chicken, and shrimp from the pot and set aside.
5. In the same pot, add the onion, bell peppers, celery, and garlic. Cook for 5 minutes, or until the vegetables are tender.
6. Add the tomatoes, chicken broth, rice, paprika, Cajun seasoning, salt, pepper, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the rice is cooked.
7. Add the sausage, chicken, and shrimp back to the pot and stir to combine. Cook for an additional 5 minutes.
8. Garnish with green onions and serve hot.

To dress up the jambalaya and make it look more attractive, you can try garnishing it with additional sliced green onions or fresh parsley. You could also serve it with a side of crusty bread or cornbread to soak up the delicious juices.

Per serving, this jambalaya recipe contains approximately:

• 558 calories
• 27 grams of fat
• 42 grams of carbohydrates
• 44 grams of protein

I hope you enjoy this recipe! Let me know if you have any questions or need further clarification on any of the steps.

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