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Skillet Chicken Paella
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- #52630
A simplified version of the popular Spanish dish that is ready in under 30 minutes. Made with chicken, rice, tomatoes, bell peppers, and peas.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon extra virgin olive oil
24 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 1/4 cups chicken broth
1 cup instant rice, uncooked
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground saffron, or turmeric
1 3/4 cup canned diced tomatoes, undrained
1 medium red bell pepper, cut in strips
3/4 cup frozen peas
directions
Heat a large skillet over medium-high heat. Add the oil. When hot, cook the chicken in batches until no longer pink. Remove from the skillet and set aside.
Add the onion and garlic to the skillet. Cook, stirring frequently, until soft. Add the broth, rice, oregano, paprika, salt, pepper, and saffron. Bring the liquid to a boil then reduce the heat to a simmer. Cook, covered, for 15 minutes.
Add the tomatoes along with their juices, the red bell pepper, and frozen peas. Cover the skillet and cook for 5 minutes or until the rice is cooked.
Stir in the cooked chicken. Cook, stirring occasionally, for another minute or until everything is heated through.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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