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Skillet Chicken Paella

  • 6servings
  • 297calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips

  12. 1 tablespoon olive or vegetable oil

  13. 1 medium onion, chopped

  14. 2 garlic garlic, minced

  15. 2 1/4 cups fat-free chicken broth

  16. 1 cup uncooked long grain rice

  17. 1 teaspoon dried oregano, crushed

  18. 1/2 teaspoon paprika

  19. 1/4 teaspoon salt

  20. 1/4 teaspoon freshly ground pepper

  21. 1/8 teaspoon ground saffron or turmeric

  22. 1 (14 1/2-ounce) can stewed tomatoes

  23. 1 medium sweet red pepper, cut into thin strips

  24. 3/4 cup frozen peas

Instructions Jump to Ingredients ↑

  1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.

  2. Add onion and garlic to skillet; cook until onion has softened but not browned.

  3. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.

  4. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.

  5. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

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