Galley Paella | Virginia Living

Ingredients

• Olive oil for sautéing
• 24 ounces uncooked chicken, diced
• 1 medium onion, diced
• 1 green pepper, diced
• 4 tablespoons garlic, chopped
• 2 cups white wine
• 2 cups chicken stock
• ¼ cup asparagus, blanched, chopped
• ¼ cup roasted red pepper
• ¼ cup capers
• ¼ cup peas
• 18 shrimp
• Mussels and salty ham (chef’s choice of measure)
• 4-5 cups cooked brown rice
• Salt and pepper to taste