Heat the olive oil over high heat in a large heavy pot. Add the chicken parts and brown on all sides. Remove to a holding dish or plate. Reduce the heat to medium, add the onions, garlic, tomatoes and parsley and cook until tender, stirring frequently, about 15 minutes. Add the sausage, bay leaves and datil pepper halves and cook about 5 more minutes. Then add the reserved chicken parts, rice and chicken stock. Add the salt and mix gently.
Raise the heat to bring the contents of the pot to a boil, then cover tightly and turn the heat down to very low. Cook for 45 minutes, stirring gently every few minutes. With about 10 minutes to go, stir in the shrimp and scallions, uncover and turn up the heat to medium. Before serving, remove the datil halves, being sure to account for all six used in the recipe—no guest deserves a hot surprise from an unaccounted-for hot pepper!
Read more: http://www.floridasportsman.com/2012/09/26/perloo/#ixzz28FHu0iZN
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|Serving Size: 1 Serving (1652g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1211 (64%)|
|Amt Per Serving||% DV|
|Total Fat 134.5g||179 %|
|Saturated Fat 43.3g||217 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 334.1mg||103 %|
|Sodium 7653.3mg||264 %|
|Potassium 3286.5mg||86 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 44.4g|
|Protein 108.8g||155 %|
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Calories per serving: 1886
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