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Author:
Kevin Curry
Chicken & Shrimp Perloo With Wild Grain
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Chicken & Shrimp Perloo With Wild Grain
Ingredients for 8 shrimp perloo servings
Substitution
Note
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 celery stalks
- 1 (red) bell pepper, chopped
- 1 medium (yellow) onion, diced
- 1 large carrot, diced
- 2 tablespoons smoked paprika
- 2 1/2 cups uncooked long-grain wild rice (OR long grain brown rice)
- 1 can (14.5oz or 411g) no salt added canned diced tomatoes
- 1lb Rotisserie chicken meat, NO skin and chopped
- 1lb raw jumbo shrimp, peeled and deveined
- 3 cups no salt-added chicken broth
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh parsley
Steps
Step 1
Set a large pot on medium heat. Once hot, add oil, garlic, onion, celery, bell pepper and carrot. Cook for 6 – 8 minutes, or until the veggies have browned and the onions are semi translucen
Step 2
Add smoked paprika, rice and tomatoes. Stir well, ensuring every grain of rice is covered, and cook until all the liquid from the tomatoes has evaporated, leaving a stickier and thicker consistency, about 3 minutes.
Step 3
Add chicken and the jumbo shrimp, stir, then add the chicken broth and bay leaves. Bring to a gentle simmer, reduce the heat, then cover and cook for about 35 – 40 minutes, or until all the liquid has been absorbed. Add tablespoons of broth or water if needed.
Step 4
Garnish and enjoy with side salad! I made a mixed spinach, arugula and fennel salad with mustard vinaigrette.
Chicken & Shrimp Perloo With Wild Grain
Kevin Curry
INGREDIENTS
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 celery stalks
- 1 (red) bell pepper, chopped
- 1 medium (yellow) onion, diced
- 1 large carrot, diced
- 2 tablespoons smoked paprika
- 2 1/2 cups uncooked long-grain wild rice (OR long grain brown rice)
- 1 can (14.5oz or 411g) no salt added canned diced tomatoes
- 1lb Rotisserie chicken meat, NO skin and chopped
- 1lb raw jumbo shrimp, peeled and deveined
- 3 cups no salt-added chicken broth
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh parsley
INSTRUCTIONS
-
Set a large pot on medium heat. Once hot, add oil, garlic, onion, celery, bell pepper and carrot. Cook for 6 – 8 minutes, or until the veggies have browned and the onions are semi translucen
-
Add smoked paprika, rice and tomatoes. Stir well, ensuring every grain of rice is covered, and cook until all the liquid from the tomatoes has evaporated, leaving a stickier and thicker consistency, about 3 minutes.
-
Add chicken and the jumbo shrimp, stir, then add the chicken broth and bay leaves. Bring to a gentle simmer, reduce the heat, then cover and cook for about 35 – 40 minutes, or until all the liquid has been absorbed. Add tablespoons of broth or water if needed.
-
Garnish and enjoy with side salad! I made a mixed spinach, arugula and fennel salad with mustard vinaigrette.
