Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           Lbs.  skinless -- boneless chicken
                        breasts, cut into bite-size strips
  1         Tablespoon  olive oil
  1             Medium  onion -- chopped
  2             Cloves  garlic -- minced
  2 1/4           Cans  chicken broth
  1                Cup  uncooked long-grain rice
  1         Tablespoon  fresh oregano or 1 tsp. dried -- crushed
     1/2      Teaspoon  paprika
     1/4      Teaspoon  salt
     1/4      Teaspoon  pepper
     1/8      Teaspoon  ground saffron or ground turmeric
  1                Can  stewed tomatoes -- (14 ozs.) cut up
  1             Medium  red pepper -- cut into strips
     3/4           Cup  frozen peas

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.

Nutritional Information:

448 Calories (kcal); 18g Total Fat; (34% calories from fat); 22g Protein; 54g Carbohydrate; 0mg Cholesterol; 2445mg Sodium