Low-Fat Skillet Chicken Paella
rec.food.recipes/Dance
Makes 6 main-dish servings

1 1/4 lbs. skinless, boneless chicken breasts, cut into bite-size strips
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/4 cups chicken broth
1 cup uncooked long-grain rice
1 tbsp. fresh oregano or 1 tsp. dried, crushed
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground saffron or ground turmeric
1 can (14 ozs.) stewed tomatoes, cut up
1 medium red pepper, cut into strips
3/4 cup frozen peas

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.