Recipe of Skillet Chicken Paella - Food Recipes

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Title: Skillet Chicken Paella
Categories : Diabetic, Poultry, Main dish, Rice, Soups/stews
Serving size: 6 servings 1 1/4 lb Chicken breast, boneless 1/2 ts Paprika 1 tb Olive or cooking oil 1/4 ts Salt Medium onion chopped 1/4 ts Pepper 2 x Cloves garlic, minced 1/8 ts Ground saffron or turmeric 2 1/4 c Fat-free chicken broth 1 cn (14 1/2 oz.) stewed tomatoes 1 c Uncooked long grain rice Med. sweet red pepper 1 ts Dried oregano, crushed 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