Skillet Chicken Paella

Preparation : Rinse chicken; pat dry with paper towels. In a10 inch skillet, cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook until tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes. Add undrained tomatoes, sweet pepper and frozen peas to skillet. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through. Makes 6 main-dish servings.