Skillet Chicken Paella

* Exported from MasterCook *

Skillet Chicken Paella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Main Dish
Low Fat Low Cal
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Chicken breast -- boneless
1 tablespoon Olive or cooking oil
Medium onion chopped
Cloves garlic -- minced
2 1/4 cups Fat-free chicken broth
1 cup Uncooked long grain rice
1 teaspoon Dried oregano -- crushed
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Ground saffron or turmeric
1 can (14 1/2 oz.) stewed tomatoes
Med. sweet red pepper
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 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.)

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