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Recipe Contest Entry

4 servings

Ingredients:

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  1 package Contessa Paella

  
  


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  Non-stick cooking spray

  
  


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  2 medium jalapeno peppers, seeded and diced

  
  


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  1 teaspoon fresh ginger, grated

  
  


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  1 (14-oz.) can chicken broth

  
  


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  1 (13.5-oz.) can unsweetened coconut milk

  
  


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  1/4 cup spiced rum

  
  


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  1/4 cup sweetened coconut flakes, toasted (for garnish, if desired.)

  
  


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  2 tablespoons fresh cilantro, chopped (for garnish, if desired)

  
  

Steps:

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  Spray a large stockpot with non-stick cooking spray and preheat to medium-high.

  
  


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  Add jalapenos, ginger, frozen shrimp, chicken, scallops, rice and vegetables from package. Sprinkle in seasoning from packet.

  
  


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  Sautee for 6-8 minutes, stirring regularly.

  
  


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  Reduce heat to medium. Add chicken broth, coconut milk and rum.

  
  


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  Stir well and continue to cook for 10-12 minutes until liquids are reduced and slightly thickened.

  
  


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  To serve: Ladle chowder into 4 individual serving bowls. Garnish each serving with an equal amount of toasted coconut and chopped cilantro, if desired.

  
  


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  Serve immediately.