Skillet Chicken Paella

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Chicken breast - boneless
1 tablespoon	15ml	Olive or cooking oil
1 tablespoon	15ml	Onion chopped (medium)
1		Garlic - minced
2 1/4 cups	533ml	Fat-free chicken broth
1 cup	160g / 5.6oz	Uncooked long grain rice
1 teaspoon	5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Ground saffron or turmeric
1		Stewed tomatoes - (14 1/2 oz.)
1		Sweet red pepper (medium)
3/4 cup	177ml	Frozen peas

Recipe Instructions

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 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 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 until heated through.

Source:
1998 (c) Singha Thai Cuisine, Honolulu, Hawaii

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.