1½ tablespoons (25 mL) olive oil
1 – 200g chicken breast, trimmed and chopped
454g shrimp (peeled & cleaned)
1 yellow onion, chopped
2 cloves garlic, crushed
½ teaspoon (2.5 mL) chili flakes
½ teaspoon (2.5 mL) smoked (or sweet) paprika
¾ cup (150g) medium-grain rice
1 x 400g can diced tomatoes
1¼ cup (310ml) chicken stock
flat-leaf parsley leaves and lemon wedges, to serve
Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and shrimp and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for about 20–25 minutes or until the rice is cooked. Stir the chicken and shrimp back into the rice and cook for another minute. Top with parsley and serve with lemon wedges. Serves 2.
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Foster Farms has not recalled chicken even after more than 100 people get sick with salmonella Heidelberg. They are not required to as “meat” is under the USDA’s FSIS jurisdiction and salmonella is an acceptable pathogen in small amounts. It is not appropriate, however, for Foster Farms chicken to sicken people. The reason there has been no recall by Foster Farms is possibly related to both the cost of a recall and the damage a recall causes to brand loyalty.
Foster Farms chicken has now been linked to salmonella Heidelberg illnesses in 12 states, with Washington and Oregon at the center of a salmonella outbreak that has sicked at least 124, Raw chicken is sometimes tainted with salmonella, and in this outbreak a trace-back investigation has led to Foster Farms chicken.
Recorded in July, 1987.
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