Chicken & Shrimp Criolla Recipe

Prepare the Chicken

Preheat your oven to 400°F (200°C). Rub the chicken supreme with olive oil, garlic, salt, black pepper, paprika, and cumin. Place them in a roasting pan and roast for about 30-35 minutes or until cooked through and golden brown.

Cook the Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the water is absorbed and the rice is fluffy.

Prepare the Criolla Sauce

In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the skillet. Add the sweet bell peppers and tomatoes to the skillet and sauté until softened, about 5-7 minutes. Add the shrimp, lemon juice, and the cooked bacon. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Season with salt and pepper to taste.

Sauté the Chef's Vegetables

In another skillet, sauté the chef's vegetables in a little olive oil until tender but still crisp, about 5-7 minutes. Season with salt and pepper.

Plate the Dish

On a plate, serve a portion of the basmati rice, top with the roasted chicken supreme, and drizzle with the shrimp and criolla sauce. Arrange the sautéed chef's vegetables on the side.