Skillet Chicken Paella

Skillet Chicken Paella

Serves: 6
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Skillet Chicken Paella, you'll need:
  • 1
  • 1/4 lb Chicken breast boneless
  • 1 tbsp Olive or cooking oil Medium onion chopped
  • 2 each Cloves garlic minced
  • 2
  • 1/4 cup Fat-free chicken broth
  • 1 cup Uncooked long grain rice
  • 1 tsp Dried oregano crushed
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Ground saffron or turmeric
  • 1 can (14
  • 1/2 oz) stewed tomatoes Med sweet red pepper
  • 3/4 cup Frozen peas

Method

  • Remove skin from chicken breast
  • Rinse and pat dry with paper towels
  • Cut into bite-sized strips
  • In a 10 inch skillet cook chicken strips HALF at a time in hot oil for 2 to 3 minutes or till no longer pink
  • Remove chicken from skillet
  • Add onion and garlic to skillet; cook till tender but not brown
  • Remove skillet from heat
  • Add broth uncooked rice oregano paprika salt pepper and saffron or turmeric
  • Bring to boiling
  • Reduce heat
  • Simmer covered about 15 minutes
  • Coarsely chop stewed tomatoes and add with their juice to the pan
  • Add sweet red pepper which has been cut into strips and frozen peas
  • Cover and simmer about 5 minutes more or until rice is tender
  • Stir in cooked chicken
  • Cook and stir about 1 minute more or till heated through
  • Makes 6 main-dish servings.
Nutritional Facts (Per Serving)
No nutritional facts available.
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