Skillet Chicken Paella

Course : Chicken
Serves: 4
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1 1/4 pounds 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 / Directions:

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

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