Preparation:
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.
Makes 6 main-dish servings. |
