Sunset Chicken and Rice with Shrimp - Deconfusified

I know what you're thinking. I'm not usually psychic, but this time I am. You're thinking to yourself, "My! It's been quite a while since he's updated the blog, but a whole new recipe? Even though he is working two jobs? Goodness me!"

I told you I knew. Let me soothe your frazzled mind. Yes this is my recipe, but only because I've tweaked the original recipe from the cookbook so much that I can call it my own!

Start off with some chicken. Usually I'm all for getting the healthiest option that there is available, but this is much tastier if you grin and bear it - buy chicken with the skin. Boneless pieces are best if you can find them. Dust them lightly with flour and salt, while seasoning heavily with pepper. In an electric frying pan, use just enough oil to cover the entire bottom. Heat the oil until it is rippling then toss in the chicken, skin down.
Once the chicken has browned on one side, turn over. Add shrimp, and cook until shrimp are pink, and no longer opaque. Feel free to cook longer, until the shrimp are browned as well. Remove chicken and shrimp from the pan. Don't worry if you think that the chicken might not be finished cooking, we're only taking it out for a minute before we finish with it. Leave all oil in the pan.

Add one chopped onion, two cloves minced garlic, and one teaspoon turmeric to the pan. Let it all sizzle together for about five minutes or so. Add half a cup of white wine. I didn't have any white wine, so I used a quarter cup of white vinegar. Once this additional liquid is in the pan it will loosen any bits of chicken that stuck to the bottom of the pan. If it doesn't, we'll be adding more. Don't worry so much!

Add two cups of broth. It really doesn't matter what kind; vegetable, beef, chicken, etc. Just don't use water. Actually go ahead and use water, but don't complain to me if it tastes bland. Add one cup frozen peas, about three quarters of a cup tomato paste, and one eighth of a cup of pimientos (all I could find was a 4oz jar, this was fine). Stir well.

Mix in two cups of arborio rice, and return chicken and shrimp to the pan. Stir well to ensure the rice is covered by the liquid, or bang the pan to make it all settle. Either way, just make sure there is an even distribution!

Turn down the heat until the liquid is barely simmering. Cover, and let cook for thirty minutes. If you didn't turn the heat down low enough everything will cement itself to the bottom of the pan, but if you turn it too low the rice will be too nutty . . . oh the pending kitchen disasters!

This doesn't have to be made with shrimp, or chicken. I like both, so I used both. It's perfectly fine to use just one. Again as a precaution though, I would make sure that if only using chicken to make sure that the skin remains on to flavour the oil that cooks the rice.