Ingredients

Units Scale

Meat & Seafood Base:

2 lbs. boneless pork end - cubed
5 - 6 bone-in with skin chicken thighs
10 - 12 extra large raw cleaned shrimp
2 cups white rice - cooked as directed

Marinade for the Pork and Chicken Thighs:

1 tsp. salt
2 tsps. dried oregano
1 tsp. paprika
1 tsp. black pepper
2 tbs. olive oil
2 tbs. fresh lemon juice

Vegetables & Seasonings:

2 bell peppers - sliced
1 large Vidalia onion - sliced
1 head garlic - left whole
2 vine ripe tomatoes - diced
2 large jalapeno’s - with or without seeds - sliced
1/4 cup of fresh Italian parsley - stems removed
1/4 cup of fresh cilantro - stems removed
1 1/2 cups chicken broth
1 cup white wine
2 tbs. fresh lemon juice
2 bay leaves
1 tsp. saffron

Garnish:

1 bunch of scallions - chopped
1/4 cup of fresh cilantro - stems removed
1/4 cup of fresh Italian parsley - stems removed
8 oz. feta cheese - crumbled
1 lemon - cut into wedges

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Instructions

In a small bowl combine all of the ingredients for the marinade and rub the chicken thighs with the marinade; cover and refrigerate for at least one hour.
Combine the ingredients for the marinade again and rub it on the cubed pork and refrigerate for at least one hour.
Heat the pallela pan with 2 tbs. of olive oil.
Add the chicken thighs and allow the thighs to get a nice golden color on each side.
Add the onion and garlic and allow the onion to cook down.
Add the pork and allow the pork to get a nice golden color.
Add the diced tomatoes and allow them to cook down.
Add the peppers and again allow the peppers to soften on a low, gentle heat.
Add the chicken broth and the bay leaves continue to simmer on low, gentle heat for 25 - 30 minutes or so.
Add a mixture of fresh cilantro and fresh Italian parsley.
Add the wine and continue to cook on a low, gentle heat.
Add the shrimp and cook on a low, gentle heat until the shrimp are a nice opaque color.
Add the saffron.
Continue to cook down over a low heat, gentle heat for 25 - 30 minutes.
Taste for seasoning. You may mix together the seasoning for the marinade and add this to the pallela for an extra burst of flavor, cut the salt in half, if you do.
Prepare the rice as directed. You may either add the saffron or turmeric to the rice water while the rice cooks to give it a golden color.
When the rice is finished cooking add it to the Pallela.
Prepare the garnish and dress the top of the Pallela with the garnish before serving.
Finish with a squeeze of fresh lemon juice.

Notes

Note to cook: Please have patience cooking this recipe. The cook time depends on the size of both the chicken thighs and the pork. Everything should cook gently and slow so that the meat does not toughen. The shrimp should go in at the very end and should turn opaque when done. You do not want to overcook shrimp since they will toughen also. It is a recipe that requires patience.

Prep Time: 15 minutes
Cook Time: 1 hour