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| What You Need: |
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2 pounds raw chicken, cut into portion-sized pieces
1 pound raw red snapper fillet (or other white fish), cubed
1 pound raw lobster meat, chopped
1 pound raw shrimp, cleaned, deveined, and chopped
2 garlic cloves, minced
Salt
½ cup white wine
½ cup vegetable oil (olive oil is recommended)
1 bay leaf
2 tablespoons Sofrito
4 cups water
3 cups uncooked rice
4 chorizos (Spanish sausages), sliced diagonally
6 boiled chopped clams or 1 (10-ounce) can Goya Red Clam Sauce
6 stuffed olives
1 fresh hot pepper, seeded and minced
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| How To Cook: |
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1. Combine the chicken, red snapper, lobster, and shrimp in a large casserole.
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2. Season with the garlic and salt to taste, and add the white wine. Marinate for at least 2 hours (or overnight).
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3. Heat ¼ cup of the oil in a very large saucepan.
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4. Remove the chicken pieces from the marinade, add to the saucepan, and saute until all sides are evenly browned.
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5. Add the bay leaf, sofrito, and water to the saucepan; cover and bring to a boil.
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6. Simmer for 10 minutes, taste for salt, and add the rice. Cover, return to medium heat, and cook for 15 minutes.
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7. Heat the remaining ¼ cup oil in a skillet. Remove the fish, lobster, and shrimp from the marinade and add to the skillet.
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8. Quickly saute for 5 minutes. Reduce the heat and add the sausages, clams or clam sauce, olives, and hot pepper and saute for 2 to 3 minutes.
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9. Then combine the contents of the skillet with the chicken and rice, stirring well. Cover the saucepan and simmer for 5 minutes more.
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10. Remove from the heat and serve hot with garlic bread, white wine, and a salad.
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