Ingredients Jump to Instructions ↓

  1. 1 pounds Skinless; boneless chicken breast halves, cut into bite-size pieces

  2. 2 teaspoons Olive oil

  3. 4 ounces Fully cooked ham; trimmed of all visible fat and cut into thin strips.

  4. 1 cup Chopped onions

  5. 2 Cloves garlic; minced

  6. 2 1/2 cup Defatted reduced-sodium chicken broth

  7. teaspoon Crushed saffron threads

  8. 1 can (14 1/2 ounces) tomatoes (with juice). I often use stewed tomatoes

  9. 1 large Sweet red or green pepper; chopped

  10. 1 pack (10-ounces) frozen peas; partially thawed

  11. 1 1/2 teaspoon Dried thyme

  12. 1 teaspoon Dried basil

  13. teaspoon Ground red pepper

  14. teaspoon Ground black pepper

  15. 1 1/4 cup Long-grain white rice

Instructions Jump to Ingredients ↑

  1. Lightly coat a Dutch oven or large saucepan with no-stick spray. Place over medium heat. Add the chicken and brown well. Remove the chicken and set aside.

  2. Warm the oil in the same pan. Add the ham, onions, garlic and 3 tablespoons of the broth. Cook, stirring, for 5 minutes.

  3. Stir the saffron into the remaining broth, then stir the mixture into the pan. Add the tomatoes, with the juice, and use a spoon to break up the tomatoes. Stir in the chicken, red or green peppers, peas, thyme, basil, ground red pepper and black pepper.

  4. Stir in the rice. Bring to a boil, then reduce the heat. Cover and SIMMER for 20 minutes, or until the rice is tender and the liquid is absorbed Paella is like a Spanish grab-bag dinner, since it's often made with whatever the cook has on hand. This version uses skinless chicken breasts and lean ham. It is a meal in itself. Makes 6 servings Per serving: 312 calories, 4⅘ grams total fat (14% of calories) This is from Prevention Cookbook called 1 gram saturated fat, "Your Family Will Love It".

  5. mg. cholesterol, 532 mg. sodium Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 23, 1998


Send feedback