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Home > Recipes > Chicken & Shrimp Perloo With Wild Grain
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

* Optional 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


Prep 5min
Cook 50min
Total 55min

Category
Calories 380

  • 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

  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

  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.

  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.

  4. Garnish and enjoy with side salad! I made a mixed spinach, arugula and fennel salad with mustard vinaigrette.


Nutrition per serving

Calories380cal
Protein32g
Fats8g
Carbs45g
Sodium960mg
Fiber5g
Sugar5g
0
(Based on 0 reviews)

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Details

Prep 5min
Cook 50min
Total 55min

Nutrition per serving

Calories380cal
Protein32g
Fats8g
Carbs45g
Sodium960mg
Fiber5g
Sugar5g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!