Serves: 4
Total Calories: 927

2 1/2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
2 boneless skinless chicken breast halves cut into thin 1x1/2 inch strips
3/4 cup chopped peeled tomato
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup thinly sliced chorizo sausage
1/4 cup bite sized ham cubes
3/4 cup chopped green bell pepper
1 cup uncooked long grain rice
4 cups chicken broth
8 medium cooked shrimp shelled and deveined
1 saffron threads
1/4 cup frozen peas thawed
1 cup bread chunks from the hollowed out bowl
1 to 1 3/4 pound Bread Bowl

*If possible, avoid using powdered saffron, which is not as pure and flavorful as the threads.

1. Preheat the oven to 350°F.

2. Heat the oil in a large skillet, wok, or paella pan over medium-low heat. Add the onion and garlic, and sauté 2 minutes, or until beginning to soften. Add the chicken, tomatoes, lemon juice, salt, and pepper, and simmer for 7 minutes, or until the chicken is thoroughly cooked. Add the chorizo, ham, and bell pepper, and stir well. Continue to cook another 3 minutes.

3. Stir the rice into the skillet, and mix well with the ingredients. Add the broth and shrimp. Crush the saffron, and add to the mixture. Stir well.

4. Bring the ingredients to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes, or until the rice is tender. Gently stir in the sourdough chunks, cover, and simmer another minute. Uncover and stir in the peas and more chicken broth, if needed. Spoon the mixture into the bread bowl.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 7 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

6. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 927
Calories from Fat: 133

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna