Skillet Chicken Paella

Skillet Chicken Paella


Ingredients:

1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
1 tablespoon extra virgin olive
1 medium onion, chopped
2 garlic , minced
2 1/4 cups Swanson fat-free chicken broth
1 cup uncooked long grain rice or brown rice
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon ground roasted cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground turmeric
1 (14 1/2-ounce) can stewed tomatoes
1 medium sweet red pepper, cut into thin strips
3/4 cup sugar snap peas



Instructions:

In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
Add onion and garlic to skillet; cook until onion has softened but not browned.
Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and sugar snap peas. 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 servings.

Nutrition Information Per Serving: Calories 297, fat 6 g, cholesterol 50 mg, Protein 24 g, carbohydrate 36 g, Fiber 2 g; sodium 642 mg. (To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.)