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Skillet Chicken Paella Recipe

Skillet Chicken Paella recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Skillet Chicken Paella recipe  PDF


1 1/4 lb Chicken breast, boneless
1 tb Olive or cooking oil
Medium onion chopped 2 Cloves garlic, minced
2 1/4 c Fat free chicken broth
1 c Uncooked long grain rice
1 ts Dried oregano, crushed
1/2 ts Paprika
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground saffron or turmeric
1 cn (14 1/2 oz.) stewed tomatoes
Med. sweet red pepper 3/4 c Frozen peas
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. PER SERVING: calories 297, fat 6 g., cholesterol 50 mg., protein 24 g., carbohydrate 36 g., fiber 2 g., sodium 642 mg. (To further lower sodium content, use low sodium chicken broth, no salt added tomatoes and lite salt.) FROM: Better Homes and Gardens Magazine September 1992 issue

Skillet Chicken Paella recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
239 people have voted
Last Reviewed on 2018-11-17



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