Recipe Contest Entry
4 servings
1 package Contessa Paella
Non-stick cooking spray
2 medium jalapeno peppers, seeded and diced
1 teaspoon fresh ginger, grated
1 (14-oz.) can chicken broth
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup spiced rum
1/4 cup sweetened coconut flakes, toasted (for garnish, if desired.)
2 tablespoons fresh cilantro, chopped (for garnish, if desired)
Spray a large stockpot with non-stick cooking spray and preheat to medium-high.
Add jalapenos, ginger, frozen shrimp, chicken, scallops, rice and vegetables from package. Sprinkle in seasoning from packet.
Sautee for 6-8 minutes, stirring regularly.
Reduce heat to medium. Add chicken broth, coconut milk and rum.
Stir well and continue to cook for 10-12 minutes until liquids are reduced and slightly thickened.
To serve: Ladle chowder into 4 individual serving bowls. Garnish each serving with an equal amount of toasted coconut and chopped cilantro, if desired.
Serve immediately.
Posted on 09/29/2015 at 01:29 AM
