Healthy Paella

Carol Perricone

By
@coolbaker1

I had this recipe from one of my Taste of Home magazines.

It is a tasty, simple, recipe, and if you love shrimp, rice, and chicken, you will love this dish.


Recipe and photo: Taste of Home


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 1/4 lb
chicken breasts, boneless and skinless, cut in 1 " cubes
1 Tbsp
olive oil
1 c
uncooked long grain rice
1 medium
onion, chopped
2 clove
garlic, minced
2 1/4 c
reduced sodium chicken broth
1 can(s)
(14-1/2 oz) diced tomatoes, undrained
1 tsp
dried oregano
1/2 tsp
paprika
1/4 tsp
salt
1/4 tsp
black pepper
1/8 tsp
saffron threads
1/8 tsp
tumeric
1 lb
uncooked, medium shrimp, peeled and deveined
3/4 c
frozen peas
12
pimiento-stuffed olives
1 medium
lemon, cut into 6 wedges

Step-By-Step

1In large skillet over medim heat, cook chicken in olive oil until no longer pink. Remove and keep warm.

Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.

2Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and tumeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.

3Add the shrimp, peas, and olives. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Add chicken; heat through. Serve with lemon wedges.

About this Recipe

Course/Dish: Chicken, Fish
Main Ingredient: Seafood
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy