Ingredients You'll Need
- 2 1/2 Cups White Rice, uncooked
- 6 Cups Chicken Stock, divided
- 3 Garlic Cloves,
- 1 Tsp. Fresh Parsley, chopped
- 1/2 Tsp. Curry Powder
- 2 Pinches Saffron
- 1/4 Cup Olive Oil
- 1 Onion, diced
- 1 Pound Meridian Chicken Breast, cubed
- 4 Meridian Sausages (Mild, Hot Italian or Chorizo)
- 20 Meridian Prawns, peeled
- 1 Pound Mussels, in shell, scrubbed
- 8 Ounces Mushrooms, chopped
- 1 Cup Peas
Directions
- Rinse the rice with cold water; drain; set aside
- Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm
- Mix garlic, parsley, curry powder, saffron, salt, pepper, and 1/2 cup of the hot chicken stock together until smooth and set aside
- Heat the olive oil in a large pan over medium-high heat; cook and stir the onion until lightly browned
- Stir in the chicken, prawns, and sausage; cook until the chicken is no longer pink in the center, about 10 minutes
- Pour in the seasoned liquid
- Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender (about 15 minutes)
- Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes
- Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes
