Recipe: Skillet Chicken Paella

SKILLET CHICKEN PAELLA

24 ounces chicken breast, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 Medium onion, chopped
1 clove garlic, minced
2 1/4 cups chicken broth fat free
1 cup parboiled rice, uncooked (like Minute Rice)
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/4 teaspoon salt (optional)
1/4 teaspoon ground black Pepper
1/8 teaspoon ground saffron (or turmeric)
1 3/4 cups stewed tomatoes
1 medium red bell pepper, cut in strips
3/4 cup 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 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 till heated through.

Makes 6 main-dish servings
Source: Better Homes and Gardens Magazine, September 1992