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:

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

Directions Step-By-Step

1
In 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.
2
Stir 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.
3
Add 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