Paella the Editors of Publications International, Ltd.
Makes 4 servings
|Nonstick cooking spray|
|10||ounces boneless skinless chicken breasts|
|1||teaspoon vegetable oil|
|1/2||cup uncooked white rice|
|4||cloves garlic, finely chopped|
|1/2||cup sliced onion|
|1/2||cup sliced green bell pepper|
|1||cup fat-free reduced-sodium chicken broth|
|1/2||teaspoon ground turmeric|
|1/4||teaspoon black pepper|
|1/2||cup frozen green peas|
|1/2||cup drained canned diced tomatoes|
|8||ounces raw medium shrimp, peeled and deveined|
- Preheat oven to 350°F. Spray large skillet with cooking spray; heat over medium-high heat until hot. Add chicken. Cook 10 minutes or until chicken is no longer pink in center, turning once. Remove chicken from skillet. Cool 10 minutes or until cool enough to handle. Cut into 1-inch pieces.
- Heat oil in large ovenproof skillet or paella pan over medium heat until hot. Add rice and garlic. Cook 5 minutes or until rice is browned, stirring occasionally. Add onion and bell pepper. Stir in chicken broth, turmeric, salt, paprika and black pepper. Stir in peas and tomatoes. Place chicken and shrimp on top of rice mixture.
- Bake, covered, 20 minutes or until heated through. Let stand 5 minutes before serving.
|Serving Size:||1-1/4 cups Paella|
|Calories from Fat||11 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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