Rogers Media uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. Rogers Media supports the Digital Advertising Alliance principles. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.
With the rack in the middle position, preheat the oven to 425°F (220°C).
In a bowl, combine all of the ingredients. Season with pepper. Spread out on a non-stick sheet pan.
Bake for 15 minutes or until the chicken is starting to brown.
Meanwhile, in a large pot, bring the broth, wine and saffron to a boil.
Add the rice. Season with salt. Simmer over medium-low heat for 15 minute or until the rice is al dente and has absorbed almost all the the liquid, stirring often.
In another bowl, toss the shrimp with oil. Season with salt and pepper.
Spread over rice on the sheet pan. Bake for 10 minutes or until shrimp are cooked through.
What do you think?
0 comments
Hide the conversation