Foodie Cycles

• 1 T EVOO
• 1.5  teaspoons paprika
• 1 t dried oregano
• S&P to taste
• ~1/2 pound skinless, boneless chicken breasts, cut into 2 inch pieces

Second- Make saffron rice- Heat EVOO in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 40 minutes. (<– just cook rice according to directions, it may vary)

• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/2 t. crushed red pepper flakes
• 1 cup uncooked brown rice (**we used brown rice vs. white rice. All the recipes I found called for white rice, but we wanted to try brown)
• 1/2 pinch saffron threads
• 1/2 t. parsely
• 2 cups chicken stock
• 1 lemon, zested

Third- Cook meat and peppers- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.1 tablespoon olive oil

• ~1/2 Spanish onion (white/yellow sweet), chopped
• ~1/2 red, green, & yellow bell pepper, cut in strips
• ~1/2 pound chorizo sausage (casing removed and crumbled or sliced thinly)
• ~1/2 pound shrimp, peeled and deveined

Fourth- mix it all up and enjoy

and there’s plenty for leftover’s for tomorrow

Have a great weekend!!